Guerra

DIRECT METHOD

1. Mix all the ingredients in a mixer (3 minutes at low speed, then 7 minutes at high speed).
2. Let the dough rest on a floured surface for 15 minutes.
3. Divide and round the dough into portions of approximately 200 g to form small loaves.
4. Proof for 90 minutes in a proofing chamber at 30°C and 70-80% relative humidity.
5. Before baking, score a cross on top of each loaf using a scoring tool, taking care not to cut all the way through.
6. Bake at 220°C for approximately 30 minutes with the vent open.

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