Preparation
Ingredients
- Cerealnero 1000g
- Water 440g
- Lard 100g
- Vegetable oil 100g
- Brewer’s yeast 40g
Preparation
Mix all ingredients for 5 minutes on low speed and another 5 minutes on medium speed, or until a smooth and homogeneous dough is obtained. Shape to the desired size and let rest at room temperature for 30 minutes without covering. Roll out, cut, brush the surface with oil, and sprinkle with coarse salt. Proof in a proofer at 30°C with 80% humidity for about 1 hour. Bake in a static oven at 200°C or in a ventilated oven at 180–190°C for 20–22 minutes (keeping the vent open for the last 10 minutes).
