Preparation
Ingredients
- Flour W 220–240 1000g
- Salt 20g
- Explorer 10g
- Leviter 50g
- Brewer’s yeast 30g
Preparation
Mix all the ingredients, except the yeast, for 4 minutes at low speed. Then add the yeast and knead for another 6 minutes at high speed, until a uniform dough is obtained. Let the dough rest for 60 minutes at room temperature in a bowl covered with plastic film. Divide into the desired weight and shape. Proof in a fermentation chamber at 30°C and 75% relative humidity for 80–90 minutes. Bake at 210°C with initial steam, for:*
22–23 minutes for 100 g pieces
30–35 minutes for 300 g pieces
