Ingredients

500g	RUSTICO ARTISAN
10.000g	Wheat flour
220g	Salt
150g	Yeast, fresh
400g	Olive oil
7.200g	Water, approx.

PROCESSING

Method:

Mixing time
(Spiral mixer): 3 minutes slow + 8 minutes fast
Dough temperature: approx. 24 °C
Dough resting time: 60-90 minutes in an oiled container

Scaling weight: 320g

Baking temperature: approx. 230 °C

Baking time: 25-28 minutes