Rosetta (indiretto)

 

Ingredients

  • kg. 12 Flour 0 Soffiate
  • lt. 5     Water (50%)
  • g. 100 Yeast (1%)
  • gr. 215 Salt
  • gr. 60   Malto Malt

Procedure:

Knead for 7 minutes at speed 1
Put the dough in a container and let rise in high bands at 18-20 ° C for 22-24 hours.Mix all ingredients 
Let the dough rest for 10 minutes.
Form the dough pieces of desired weight
Let rise for 40-50 minutes.
Put in proover for 50-60 minutes at 35 ° C with humidity R. equal to 75/80%.
Bake at very high temperature
Cooking time: 17-18 minutes.