Casereccio tipo 2
- Kg. 10 Flour Farina Tipo Grezza tipo 2
- l. 6.5 Water (65 %)
- g. 200 Salt (2 %)
- g. 200 Yeast (2 %)
Put all the ingredients into the bread machine and knead for 5 minutes at speed 1 and 5 minutes at speed 2, put back in 1st speed and add the water working for a few minutes.
Let the dough rest for 50 to 60 minutes.
Make the pieces of the desired weight.Let them rest for 50-60 minutes.
Bake at moderate temperature
Cooking time: 40-60 minutes