1. Flour RIMACINATA 600 g

2. Flour ZERO S 200 g

3. Water * 600 g

4. Oil 30 g

5. Salt 25 g

6. Fresh Yeast 10 g

7. Honey 10 g

1. Pour the RIMACINATA and the ZEROS into the mixer making it oxygenate for one minute.

2. Add the fresh yeast in to the mixer bowl.

3. Slowly pour 3/4 of the water and work for 5 minutes in first gear.

4. Slowly add the oil and work for another 5 minutes in second gear.

5. Add the salt by sprinkling the lumps.

6. Add last 1/4 of water until complete absorption.

1. Position the dough in oiled trays, then stretch it to fill the tin.

2. Press with your fingers into the dough to make dimples. Mix together 1 tbsp olive oil, and the flaky salt and drizzle over the bread.

3. Cover with a tea towel and leave to prove for another 120’.

Cooking: bake at 350° C

*To determine the ideal temperature of the water to add to our dough:

We measure the temperature of the environment in which we will make the dough (18°C)

We measure the temperature of the flour (17°C )

We measure the temperature of the mixer (15°C )

Then we add the temperature of the environment, the flour and the mixer (18 + 17 + 15 = 50 °C) and we will get our Value for the day.

We know that the ideal temperature of the dough is 23° C so we multiply this value by 3 (23×3=69°C).

Now let’s subtract our Value of the day from this value (for example: 69 – 50 = 19° C) to get the ideal water temperature.