the recipe

Ingredients (dough)

• Biga
• 600 g Infibra flour Primamacina Noir
• 300 g LIEVÌ PANE
• 1275 g Water
• 60 g Oil
• 60 g Salt

Procedure

1. Knead biga, Primamacina Noir flour, LIEVÌ PANE and 60% of the recipe water into a smooth, homogeneous dough.
2. Increase the speed, add the salt and the remaining water, finally the oil.
3. Leave the dough to rise until doubled in volume.
4. Break the loaves and let them rest for 40 minutes at room temperature.
5. Baking on the baking stone at 230°C for 25 minutes with initial steam.
6. Reduce to 200°C open the valve, and continue baking for another 10 minutes.