Ingredients for each kilo of flour used:

  • 600 ml water
  • 20 ml of salt
  • 10 g of yeast
  • 280 g of starter yeast
  1. Knead all ingredients. Once kneaded, leave the dough to sit for 2 hours in a bowl, folding it once after 1 hour.
  2. After 2 hours, divide the dough up into pieces and allow to rest for a further hour.
  3. Now steam the loaves at 250ºC.
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