KNEADING TIME: Knead for 4 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for about 40 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
SHAPING: Divide the dough into 600 g pieces, shape, and place them on trays.
LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
BAKING: Bake at 220-220°C (428-428°F) for about 35 minutes with steam, then continue for the last 10 minutes with the vent open.
Note: The recipe, times, and temperatures
should be adjusted based on the techniques and equipment used.
Attention: The mix already contains salt.
*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.
