1. Flour ZERO S 1000 g

2. Water * 450 g

3. Fresh Yeast 10 g

1. Flour ZERO S 1000 g

2. Water * 1100 g

3. Oil 60 g

4. Salt 40 g

5. Fresh Yeast 12 g

6. Honey 10 g

1. Dissolve the fresh yeast in cold water.

2. Pour the flour into a large mixing bowl and mix the flour, water and fresh yeast.

3. Store in a high container at 4 or 5°C for 18/24 h.

1. Pour the Biga into the mixer and add flour, yeast, honey, and 1/2 water. Work for 5 minutes in first gear.

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

3. Add the salt by sprinkling the lumps.

4. Gently and slowly add the last 1/2 of water until complete absorption.

1. Fold the dough mass 5 or 6 times and leave it in a big sealed container at 25°C or 26°C until it doubles in volume.

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

3. Press your fingers into the dough to make dimples. Mix 1 tablespoon of olive oil and the flaky salt and drizzle over the bread.

4. Cover with a tea towel and leave to prove for another 60-90 mins.

Cooking: Bake at 200° C 15’/17’

*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).

1. Flour ZERO S 12500 g

2. Water * 5050 g

3. Salt 300 g

4. Fresh Yeast 26 g

1. Pour the flour into the mixer to oxygenate it for one minute.

2. Add the fresh yeast into 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. Leave the dough to rest for 30 minutes, lightly oiled and covered with a cling wrap at room temperature.

2. Weight the dough balls of about 220 g.

3. Keep the dough balls in sealed trays at 25°C/26°C for 1 h.

4. Keep the dough balls in sealed trays at 4°C or 5°C for 24 h.

5. Pull the dough balls from the fridge 2 h before needed or until it reaches 20°C.

Cooking: Bake at 335° C 2’30”

*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.