Preparation
Ingredients
- Cerealbianco 1000g
- Water 440g
- Lard 100g
- Vegetable oil 100g
- Brewer’s yeast 40g
Preparation
Knead all the ingredients for 5 minutes at low speed and another 5 minutes at high speed, or until a homogeneous dough is obtained. Shape to the desired size and let proof at room temperature for 30 minutes without covering the dough. Stretch, cut, brush the surface with oil, and sprinkle with coarse salt. Let proof in a chamber at 30°C and 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 (with the last 10 minutes with the vent open).
