Basic recipe

Pane al riso	Kg.	10
Water	Lt.	5
Yeast	Gr.	250-300
Salt	Gr.	160-180
Dough temperature	°C	26-28

Procedure

Knead all ingredients fro 3 minutes at 1st speed and 8 minutes at 2nd speed with a spiral kneader. Let stand for 10 minutes. Divide into pieces of 100 gr., round and flatten the pieces to a thickness of 1 cm. and place them on the baking tin. Let leaven for 45 minutes. Bake at 230°C for 8/10 minutes.