the recipe

Ingredienti (impasto)

• 700 g Cereal&Seeds Corn Flour
• 320 g Water
• 10 g Fresh brewer’s yeast
• 25 g Salt
• 40 g Extra virgin olive oil

Procedure

1. Poolisch preparation: In a graduated pitcher, add all the water (min. 20°C), dissolve the yeast, and incorporate the flour in three additions, mixing until homogeneous.
2. Cover with unperforated plastic wrap and let rest at 16°C for 14–16 hours. The preferment is ready when surface bubbles form and the center begins to collapse.
3. The next day, Add 700g flour and yeast to the poolish, then start mixing. Gradually incorporate 270g water (added in a steady stream).
4. Once a good gluten network forms, increase speed and add the salt and remaining 50g water, followed by a slow drizzle of oil.
5. Let the dough rest 60 minutes. Divide into 1,300g pieces (for a 60x40cm tray), shape, and proof until doubled.
6. Roll out on dusting flour, transfer to the tray, and proof 90 minutes at 28°C.
7. Dimple the dough, brush with brine, and proof until it reaches the tray’s edge.
8. Bake at 250°C with: 20% top heat, 50% bottom heat, deck oven.

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