- kg. 10 Flour Rimacinato Speciale/ Rimacinato Frumenta/Rimacinato Frumenta
- l. 6 Water (60%)
- g. 220 Salt (2.2%)
- g. 350 Lard (3.5%)
- g. 250 Yeast (2.5%)
Mix all the ingredients for 6 minutes at speed 1 and 4 minutes at speed 2.
Let the dough rest for 40-50 minutes.
Wet the surface and pass it in the toasted sesame seeds.
Put in prover for 60-70 minutes at 35 ° C with humidity R. equal to 75/80%.
Cut and bake at low temperature without steam.
About 15 minutes from the end of cooking open flues.
Cooking time: 45-55 minutes.