Basic recipe

Sapore di grano	Kg.	10
Water	Lt.	6-6,5
Yeast	Gr.	300
Salt	Gr.	220
Dough temperature	°C	26-28

Procedure

Knead all ingredients for 3 minutes at 1st speed and 12 minutes at 2nd speed, or until the dough is smooth, using a spiral kneader. Let stand for 20 minutes. Cut into pieces with a spatula and flour. Let leaven for 40 minutes. Bake at 220/230°C with steam for 40 minutes, or according to size. For best results, open the valves just before the end of baking.