Mixing time: 4 minutes on high speed, 8 minutes on slow speed.
Resting time: 120 minutes. Make 3x3 folds during resting time.
Dough weight: 250 g.
Fold the dough and then press it gently with a little olive oil into an oval shape. Spread the tomato sauce.
Bake directly in a stone oven.
Baking temperature: 300°C
Baking time: 4 minutes.
Pinsa with filling:
Baking temperature: 250°C
Baking time: 5-6 minutes.
Bread Mixes & Concentrates, Bread Improvers
Fermdor® Active allows you to reproduce the authentic taste of traditional sourdoughs and forms the foundation of your bread production ...
View productA modern bread improver that maintains the softness of the bread for a longer period of time.
View productBox 13099 402 52 Göteborg Besöksadress: von Utfallsgatan 26-30 415 05 Göteborg Sverige