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