Rosetta Romana (Diretto)

 

Ingredients:

Procedure:

Mix all ingredients for 10 minutes at speed 1 and 9 minutes at speed 2
Let the dough rest for about 100 minutes.
Produre pieces of the desired weight and add oil.
Let rise for 40-50 minutes. 
Put in prover for 23-35 minutes at 35 ° C with humidity R. equal to 75/80%
Bake with steam at high temperature.
Cooking time: 17-18 minutes.