Italobread, the recipe

– ITALOBREAD          1000 GR.

– WATER                     550 GR.

– YEAST                        20 GR.

MIX ALL THE INGREDIENTS FOR 7 MIN. ON MI.N SPEED AND 3 MIN. ON MEDIUM SPEED TILL THE DOUGH IS SMOOTH.

TAKE THE DOUGH FROM THE MACHINE AND LET IT REST FOR 30 MINUTES AT, COVER WITH A CLOTH.

CUT THE DOUGH INTO 500 GRAMS LUMPS AND PLACE THEM ON FLOURED SURFACE OR COVERED WITH A JUTE CLOTH, POSSIBLY IN THE GROWING CELLAR AT 26/28°.

WHEN THE DOUGH HAS RISEN, DEPENDING FROM THE LABORATORY CHARACTERISTICS AND INSTRUMENTS, LEAVE THE DOUGH IN THE FRESH AIR FOR 5/10 MINUTES AND THEN BAKE IN THE PREHEATED FORCED-DRAUGHT OVEN AT 220°, OPEN THE DAMPERS 10 MIN. BEFORE THE END OF COOKING.