Ingredients
T55 or T65 flour: 8 kg
Fine durum wheat semolina: 2 kg
Terre d’Arômes Durum Wheat OFG: 0,3 kg
Olive oil: 0,4 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,2 to 6,6 L
Bassinage water: 0,2 to 0,6 L
Preparation
Method with 3% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 13-14 minutes, brush with water during the last 5 minutes.
- Spiral: 6-7 minutes, brush with water during the last 3 minutes.
Dough temperature: 25-26°C.
First fermentation: about 2 hours.
Scaling: divide into 330 g dough pieces.
Intermediate proofing: 1 hour at 4°C, then 30 minutes at room temperature.
Shaping: shape the dough into an oval with your hands.
Baking: 6-8 minutes at 260°C.
