Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough. Add the last 20% wine gradually and finish kneading |
Dough temperature |
Approx. 26ºC |
Dividing |
Divide into containers with olive oil |
Dough proof |
Place containers in cooling for 12 to 24 hours. Fold the dough about 3 times |
Moulding |
Take the dough out of the cooling and pour out on a table with ryeflour. Spread the dough gently and evenly. Divide the dough into desired size and place on prepared inserters |
Final proof |
Approx. 20-30 minutes at 28ºC and 70% moisture |
Baking |
Approx. 20 minutes at 230ºC with steam |