the recipe

Directions

1. Mix the flour, yeast, and the first portion of water (55%), then gradually incorporate the remaining water and salt.
2. Let the dough rest in bulk at room temperature for 30 minutes before transferring to the refrigerator at 4°C for 12 hours.
3. Allow the dough to temper at room temperature for about 30 minutes, then divide into 290/300 g portions and shape into balls. Place in proofing trays.
4. Let the dough proof at room temperature for approximately 3 hours, then roll out.
5. Bake at 390/400°C for 60/90 seconds.

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