Machinery used: Revent Proofer, Reve t 726/Revent ONE39, Revent Rotosole.
Mixing: First speed 6 min, second speed 3 min.
Proofing: 1h at 28 ˚C/82˚F, or all over night slow proofing.
Baking parameters: 220˚C/428˚F for 16 min with 3 sec of steam damper opened after 12 min.
Ingredients Quantity in gr/lb
Flour 4550g/10 lb
Water 3300g/7.27lb
Salt 80g/ 0.17 lb
Yeast 70g/ 0.15lb
Olive oil. 200g/ 0.44lb
Sugar 80g/ o.17lb
Mix all ingredients except the oil. Add the olive oil 2 min before ending.
Leave the dough 1h30 at room temperature.
Divide at 150g/ 0.33 lb and proof for another 1h30 before baking.