Scale all ingredients separately, start mixing with 55% of water and the Softgrain 5 CL when mixing in the 2nd speed add the remaining water gradually and the olive oil. 12 mins in first speed and 8 min in second speed.
Dough temperature
24°C
Bulk fermentation
1 hour
Make up
After mixing, leave at ambient temperature for 30°C covered in plastic. Fold to strengthen the dough, leave again for 30 mins of ambient temperature and then put at 4°C for +/- 20 hours.
Scale
Scale at 300g, make up slightly long and put in dough containers well dusted with semolina flour.
Intermediate proofing
20 mins
Shaping
Spray with oil, roll in coarse semolina and place in a large muffin tin and gently press with fingers to slightly flatten the dough.
Final fermentation
2 hours at 26°C with 0% humidity.
Final make up
Place dough in semolina flour then gently press it with your fingers, first on the edge then towards the centre to keep all the air inside. Stretch until you obtain an oval shape.
Decoration before baking
Drizzle with olive oil, par bake without toppings.
Baking
Deck oven. First bake 3 mins 280°C. Second bake 3 mins at 230°C close damper. After the first baking add the desired toppings and do the second baking.
Tips and tricks
The dough can be held from 24 up to 48 hours at 4°C before scaling and final fermentation.
Adding Softgrain to the dough boosts nutrition, flavour and adds an interesting layer of texture.
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