| Grams | Percentage (%) | |
|---|---|---|
| Ingredients | ||
| Flour | 1000 | 100 |
| Water | 650 | 65 |
| O-tentic Durum | 40 | 4 |
| Sapore Traviata | 20 | 2 |
| Salt | 18 | 1.8 |
| Diastatic Malt | 2 | 0.2 |
| Ingredients total | 1730 | |
| Grams | Percentage (%) | |
|---|---|---|
| Ingredients | ||
| Flour | 1000 | 100 |
| Water | 650 | 65 |
| O-tentic Durum | 40 | 4 |
| Sapore Traviata | 20 | 2 |
| Salt | 18 | 1.8 |
| Diastatic Malt | 2 | 0.2 |
| Ingredients total | 1730 | |
To obtain an open structure, don’t make them up too tight and open the oven damper 5 minutes before the end of the baking time.
Complexity level:
