Ingredients
T55 or T65 flour: 9,8 kg
Terre d’Arômes Intense Flavor Wheat: 0,2 kg
Olive oil: 0,4 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 5,5 to 5,8 L
Preparation
Method with 2% dosage
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 15-16 minutes.
- Spiral: 6-7 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 200 g dough balls.
Intermediate proofing: 20 minutes.
Preparation: roll out into a circle 0.5 cm thick, place on a baking sheet, then spread the filling on one half. Make several slits across the remaining half. Moisten the edges, fold over, and glaze.
Baking: bake for 20-25 minutes in a ventilated oven, cold start, set to 200°C.
