the recipe
Ingredients
- 3000 g Primamacina flour pane rustico
- 300 g LIEVÌ PANE
- 2000 g Water
- 130 g Oil
- 60 g Salt
- 80 g Brewer's yeast
Directions
- Knead Primamacina flour, LIEVÌ PANE, the oil and 1800 g of water into a smooth, homogeneous dough.
- Increase the speed and add the salt and the remaining water.
- Let it rest in bulk for 60 minutes.
- Break and shape, then let rest for 20 minutes (600g loaves).
- Shape into a loaf and leave to rise for 60-90 minutes.
- Bake at 230 degrees.
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