the recipe

Ingredients (dough)

• Pre-ferment
• 200 g Water
• 30 g Salt
• 10 g Squeeze Malt Denti

Directions (biga)

1. Mix all ingredients and finish kneading when the dough reaches 24–26°C.
2. Let it rest at room temperature for 3 hours, then refrigerate at 4°C for 18–24 hours.

Directions (dough)

1. Once the dough is mixed, let it rest for 10 minutes, then divide into balls of your desired weight.
2. Place them in proofing trays and refrigerate at 2°C until ready to use.
3. The dough balls can be used after 24 or 48 hours.
4. A longer rest (48 hours) will yield a drier, crispier baked product.