“Mora” flour: 1000 Grams
Salt: 18 Grams
Yeast: 40 Grams
Oil: 150 Grams
Water (65%): 650 Grams
METHOD:
Begin the dough with flour, water and yeast.
Add the salt and oil slowly in half.
Spiral kneading at first speed for 3 minutes and at second speed for 7 minutes.
An elastic and firm dough must be obtained.
Allow to stand for 15minutes/half an hour at room temperature.
Break into the desired size and “iron”, then place on the trays.
Let rise from 60 to 90 minutes.
Baking in a rotor oven at 180° for 25 minutes.
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