For 1 Gastronorm tray
375 g of manitoba flour 375 g of wholemeal flour 300 g of water
225 g of mother yeast 270 g of water 5 g of sugar 20 g of salt
For the garnish extra virgin olive oil coarse salt
Mix the 2 flours with the water on a low speed for 10 minutes and leave to rest in the mixer bowl for 30 minutes, covering with a cloth. Add the second group of ingredients and mix for another 10 minutes.
Make a ball and leave to rise for 1 hour. Roll out into an oiled tray and leave to rise for another 2 and a half hours. Make dimples with your fingers, grease the surface with extra virgin oil and sprinkle with coarse salt. Bake dry at 220° C for 13 minutes.
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