INGREDIENTS
g 1000 / 2,2 lbs Oltregrano "LaPala"
g 800 / 1,76 lbs water, 80%
g 20 / 0,04 lbs salt, 2%
g 20 / 0,04 lbs lard/olive oil, 2%
g 20 / 0,04 lbs fresh brewer's yeast, 2%
(T° final dough, 26-27°C / 79/80 °F)
Put the flour, fresh yeast and 600g / 1,32 lbs of water into the mixer (spiral). Then mix for 4 minutes at speed 1. Activate the 2nd speed (for a total of 5/7 minutes) and after 1 minute start adding the other ingredients waiting for their absorption: a part of the remaining water, the salt, the lard and the last part of remaining water. Place the mass in a tub at room T° (21-22°C / 70-71 °F) for 60/80 minutes. Loaf the desired weight (600/700g / 1,32/1,54 lbs per half metre) and place the loaves in the trays. Leave to rise for approximately 1.30/2 hours at room temperature (21-22°C / 70-71 °F) before cooking.
Pre-cook and finish cooking at 240-270°C / 464-518 °F.
If possible, blast chill and freeze after pre-cooking. Keep frozen at least 24 hours before use.
