Pane Pugliese con lievito naturale





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









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