Ingredients:
- 550 g flour
- 440 g water
- 1 tsp sea salt
- 7 g fresh yeast or 1/4 dry yesast
Method:
- Mix 200 g water, 200 g flour and yeast until are smooth.
- Cover with plastic foil and let to rest 16 h.
- Add the rest of the ingredients: 220 g water, 350 g flour and salt.
- Mix gently on mixer then increase the speed. Mix until the dough comes off the walls of the bowl.
- Grease a bowl with oil and place the dough. Cover with plastic foil and let to rest and rise 45′
- When the time has expired, turn the dough over. Cover with foil and leave to rise for another 45 ‘ (Wet your hands so that they are not too sticky)
- This process must be done 3 times
- Sprinkle the flour on the work table and turn the dough upside down.
- Form a rectangle and then cut it in half. (Sprinkle flour on the dough so that it does not stick)
- Put the dough on a towel sprinkled with flour. Separate them not to stick. Leave it for 20 ‘
- Heat the one at 230’C.
- Place a pot of water at the bottom of the oven and a tray to heat.
- Bake for 20-30′
