the recipe

Directions

1. Mix Infibra Pizza&Madre flour, brewer's yeast and 2500 g water at first speed.
2. Once a smooth and homogeneous dough is obtained, increase the speed and add the remaining water and finally the salt.
3. Let the dough rest for 30 minutes.
4. Break up into 250-280 g loaves, place at 4 degrees for 24 hours.
5. Leave the dough to rise until doubled in volume.
6. Proceed with cooking.