Pane Pugliese con lievito naturale
- kg. 10 Flour Rimacinato Speciale/Rimacinato Frumenta/Rimacinato Frumenta
- l. 7.5 Water (75%)
- g. 230 Salt (2.3%)
- g. 350 Gran Madre (3.5%)
- g. 100 Yeast (1%)
Mix the flour, the salt, Gran Madre and 6 liters of water for 3 minutes at speed 1 and 6 minutes at speed 2, then add the remaining water
Let the dough rest for 50 minutes.
Produce pieces of desired weight,
Put in a proofer for about 3 hours at 35 ° C with humidity R. equal to 75/80%.
Turn over and cut the outer edge.
Bake without steam at moderate temperatures.
Cooking time: 40-45 minutes