Golden Autumn with Oro Flour

Ingredients

Pre-dough: Biga

400 gr
ORO Flour

180 gr
Water

2 gr
Dry yeast

8 gr
Naturkraft

Rest at room temperature (+18°C) for 16 hours.

Final dough

600 gr
Oro flour

470 gr
water

25 gr
salt

30 gr
extra virgin olive oil

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Introduction

Type “00” wheat flour suitable for all types of dough, both direct and indirect, with long fermentation times, requiring elasticity and strength. Also recommended for controlled-temperature fermentations (refrigerator).

Proceedings

Place the biga, flour, and 58% of the total water into the mixer. After about 5 minutes, add the salt and the remaining water gradually. Finish with the olive oil. Mixing time: about 18-20 minutes at a temperature of 23°C.

Rest: let the dough rest at room temperature for 15 minutes.

Portioning: shape into 250 g balls.

Fermentation: at controlled temperature (+4°C) for 48 hours.

Shaping, topping, and baking: bake at 340°C for about 3 minutes.