Handmade elaboration process suggestion direct fermentation:
Knead 2 minutes at slow Speed and 5 minutes at fast Speed (Mass temperatura 26ºC). Fermentation in block 1 hour.
Divide the pieces, roll and leave 10-15’ of rest. Form the pieces and leave to ferment for 1 hour.
Cooking with oven steam: 230-240ºC.
Long fermentation of elaboration process suggestion:
Knead 2 minutes at slow Speed and 4 minutes at fast Speed (Mass temperature 26ºC). Fermentation in block for 16 hours in cold room 8-10ºC.
Divide the pieces, roll and leave 10’ of rest. Form the pieces and leave to ferment for 1 hour 15’.
Cooking with oven steam: 230-240ºC.