the recipe

Ingredients (dough)

• Biga+
• 4000 g Flour infibra tipo 2 w 300
• 40 g Malt
• 800 g Licoli
• 3600 g Water
• 160 g Salt

Direction

1. Mix the biga with flour, malt, li.co.li. and 2/3 of the water. Mix until obtaining a correct gluten network.
2. Add the salt and finish with the water making it absorb little by little.
3. Let the dough proof for about 1 hour, or until nearly doubled in volume.
4. Divide the dough of the wanted weight, give a pre-shape and after 10 minutes give the final shape.
5. Place it in leavening in baskets or between cloths and let rise for about 2.5 hours at 27 degrees.
6. Turn on firing frames, cut and bake.
7. For sizes of 600 gr bake in a static oven, baking at 240 degrees with steam.
8. After 20 minutes lower the temperature to 200 degrees and continue cooking for another 30 minutes by opening the valve in the last 20 minutes of cooking.

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