the recipe

Ingredients (dough)

• Biga
• 1500 g Infibra flour tipo 2 W 300
• 300 g LIEVÌ PANE
• 1485 g Water
• 60 g Salt

Procedure

1. Knead biga, Infibra flour type 2 W 300, LIEVÌ PANE and 60% of the recipe water into a smooth, homogeneous dough.
2. Increase the speed, add the salt and the remaining water in several steps.
3. Let it rest for 40 minutes.
4. Break up and form into 600 g loaves, let it rest for 20 minutes.
5. Shape and leave to rise for 45/60 minutes.
6. Bake at 230 degrees for 20 minutes with initial steam.
7. Reduce to 200 degrees, open the valves and continue baking for another 30 minutes, opening the valve at the end.

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