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SOURDOUGH

Prep/Cooking Time: Longer Than 120 Minutes

Ingredients

• 6.25 Kilo Flour 1
• 6.25 Kilo Semolina
• 7.75 Ltr Water
• 125g Malto
• 5 Kilo Ferment
• 250g Salt
• 250g Olive oil

Instructions

• Place the flours and the malto in the mixing bowl
• Add to the bowl the water and mix on low for 12 minutes
• Add the ferment and mix for a further 8 minutes
• Once the mix is smooth and elastic add the salt and oil and mix for 2 minutes more on high
• Place in a proving bin and leave to rest for 2 hours
• After 2 hours cut and shape
• Place in the moulds and prove overnight 
• Cook in the morning