Preparation

 

Method

Mix all ingredients to a well-developed dough with 60% water for 3 minutes on slow and 4 minutes fast speed

Add the rest of the water slowly on slow speed and mix till all the water has been mixed in

Prepare a container with olive oil (smear the whole container out with the oil)

Put dough in the container and fold the dough 4 times and then rest for 90 minutes

Throw dough carefully out on a table with rice flour, cut dough to size and pack on pans 

Proof for 30 minutes ambient before baking (do not put in prover)

Cut dough on top for character and bake at 220°C with 10 seconds steam and closed damper

Baking time 25 minutes and open damper on the last 15 minutes to form a crust