Mixing: 5 min at low speed and 7 min at high speed; Olive oil to be added in the last 2 minutes of mixing at high speed;
Settle: Let to settle for 30 minutes, in a bowl sprinkled with olive oil at the room’s temperature;
Packing and growth: pack it in 3, then let it 30 min to grow, at the room’s temperature; Repeat the process one more time, then reverse the dough on flour and divide it into wanted shape and weight;
Let to grow for 20 minutes at 35°C and 75% relative humidity;
Bake with steam (8 to 10 seconds), the temperature and baking time are set according to the weight, oven type and loading rate. For a crunchier crust we recommend to keep the hatch down in the last minutes.