Add the olive oil gradually at the end of the mixing
Dough temperature
26 - 28°C
Bulk fermentation
30 min.
Scale
2 kg dough for a tray of 40 x 60 cm
Intermediate proof
20 min.
Make-up
Place the dough in the baking tray and distribute evenly, you might have to do it in several times
Final fermentation
45 - 60 min. at 26°C and 80% RH
Preparation before baking
Sprinkle the water, olive oil and salt mixture on top from corner to corner until wet, add oregano and distribute the liquid by pressing fingers on the surface
Oven temperature °C
250 - 230°C, give some initial steam
Baking time
10 - 15 min., open damper prior to the end of the baking time
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