Normal mixing time: ± 15 minutes on spiral machine or ± 25 minutes on fork machine

NOTE: Kneading time depends on the rotation / speed of the kneader

Let the dough stand + 60 minutes (starter fermentation) to make on the day; it can also be left in the cold overnight, in which case add less yeast and you can add the 100% water. Weigh stamps with 3 kg for 100 g units. For large loaves weigh with the desired weights. In case dough is left overnight, cut into desired sizes and bake directly. Let ferment ± 30 minutes (intermediate fermentation) on bread baked the same day with only 80% water. Bake for ± 18 minutes at 250º Celsius with steam at the beginning

ATTENTION: this flour is 100% natural (chemical free), therefore to make bread with a lot of volume or balls you must add raising agent (0.5 to 1%) on the flour