Biga (Pre-Fermented Dough):
Spiral knead 6 minutes at the first/low velocity. Let rise about 10/12 hours at room-temperature.
Spiral knead 4 minutes at first/low velocity and 10/12 minutes at the next velocity (it’s important to obtain a smooth dough).
Add water little by little.
Final dough temperature at 27/28°C.
Let the dough rise for about 60/90 minutes at room-temperature in a bowl.
Turn upside down and shape the bread you like. We suggest to work by hand in 300 gr. pieces.
Let it rise at 28°C and 80% humidity for about 90/120 minutes.
Steam bake at a temperature 10/20 °C lower than the usual one used during the shaping phase. Cook for about 35 minutes. Remove the steam valve as soon as bread starts to brown.
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