Ingredients
200g
Salt
7.1l
Water
Method
Mix on a spiral mixer for 2 minutes 1st speed, 6 minutes 2nd speed
Add olive oil during last few seconds of mixing. (This helps to produce the irregular open structure)
Dough will be very soft.
Bulk fermentation for 3 hours at 27°C.
Scale at 370g, shape lightly by hand (do not mould too much or the open structure will be lost).
Prove for 40 minutes at 21°C.
Bake for 20 minutes at 244°C/470°F.
