PRODUCT DESCRIPTION
Semi-finished product for professional use for the production of Roman blade grip
USE
RECIPE MIX PINSA/PALA WITH BIGA 80%
Biga maturation 15 hours at 16 °C: 400g mix, 195g water, 3g fresh brewer's yeast.
Dough: All the biga, 10g diastatic malt, 100g mix, 210g water, 10g fine salt, 15g EVO oil.
Biga, mix, half water, malt, oil. After 5 minutes I add salt and the remaining water in small steps. I close the dough at max 27 °C. Let it rest for 1 hour at room temperature. I break to the desired weight, shape and double. I roll out and bake at 320°C for about 10 minutes. I remove, let it cool, spread a drizzle of oil and bake at 280 °C for a few minutes, making it crunchy.
