the recipe

Ingredients (dough)

• 1000 g “Anima Verace” Flour
• 950 g Water
• 50 g Salt

Directions

1. Mix the biga, flour, and 60% of the recipe's water. Add the salt, then incorporate the remaining water.
2. Let the dough rest en masse (as a whole) for 30 minutes. Divide into 290/300g portions, shape into balls, and place in proofing trays.
3. For same-day baking: proof at room temperature for about 3 hours, then roll out and bake at 390/400°C for 60–90 seconds.
4. For next-day baking: after shaping, refrigerate at 4°C.
5. Bake at 390/400°C for approximately 60-90 seconds.