Guerra

Ingredients

FARRO MADRE

10,000 kg

Water (at room temperature):

8,200 kg

Salt

0,300 kg

Fresh Yeast

0,170 kg

DIRECT METHOD

1. Knead all ingredients in the mixer (using only 2/3 of the water) for 10 minutes at first speed.
2. Switch to second speed for 15 minutes, gradually adding the remaining water (the dough temperature should be between 28°C and 30°C to reactivate the natural yeast).
3. Place the dough in an oil-greased tub and let it rest for 45 minutes, covered with a nylon cloth.
4. Transfer the dough onto a well-floured table and cut into 300g portions.
5. Gently flatten each portion without deflating it too much, shaping into elongated dough pieces. Cover them and let them rest for 15 minutes.
6. Gently flatten and roll a second time, stretching the baguettes evenly (approx. 40 cm) and place them on the leavening sheets, forming fabric folds between each baguette.
7. Leave to rise for about 60 min in a room with steam.
8. Carefully transfer the baguettes onto baking trays.
9. Using a sharp blade, make the classic oblique cuts and bake at 220°C with a little steam for 10 min, open the valve, lower the temperature and finish cooking for another 20 min.

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