🧪 Theory
Preferment – 70% Giorilli’s Biga
80% Final Hydration
0.5% Diastatic Malt
0.5 % Dry Yeast
2.5% Salt
100% Puntata in a wide and rectangula container to facilitate the shaping
Staglio on the working table with aboundant spolvero and turn the dough over after the cut
Appretto 10 minutes and turn the dough over before baking
It cooks in an elecrtic stone oven with stream at 240 ℃ for about 18 minutes, if you want to parbake just 8 minutes.