Guerra

Ingredients

FARRO MADRE

10,000 kg

Water (at room temperature): 8.200 kg

8,200 kg

Salt

0,300 kg

Fresh Yeast

30-70 gr

COLD RISE METHOD

1. Knead all the 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 30 minutes, covered with a nylon cloth.
4. Transfer the tub to the refrigerator at +4°C for a period ranging from 24 hours to 5 days.
5. Remove the dough from the fridge, place it on a well-floured table, and let it rest for 1 hour at room temperature.
6. Cut approximately 800g of dough and place it in a 28 cm diameter mould, well greased at the base.
7. Gently press the dough with your fingers, spreading it evenly in the mould. Drizzle generously with oil, sprinkle with salt, and add any desired toppings.
8. Leave to rise for 120 min in cold storage at 30°C with 70/80% R.H.
9. Bake at 220°C for 30 minutes, then open the valve and continue baking for another 10-15 minutes, depending on the desired level of browning.

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