the recipe

Ingredients (dough)

• 1000 g Flour Nerissima – Infibra Cereali&Semi
• 1050 g Water
• 50 g Salt

Directions

1. Knead biga, flour and 60% of the recipe water then put in the salt and finish with the remaining water.
2. Let the dough rest en masse for 30 minutes, divide into pieces from 290/300 gr and form the balls. Put in boxes.
3. For the cooking in the same day, let rise about 3 hours at ambient temperature and proceed with the spread and cooking.
4. To cook the next day, once you have made the balls, put at 4 degrees.
5. Cook at 390/400 degrees for about 60/90 seconds.