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Yield: 10kg 88g
Ingredients Amounts
First Sponge
Water 1kg 360g
Starter 226g
Flour 454g
Let rise for 12 hours
Second Sponge
Sponge/ Starter 2kg
Water 125ml
Yeast 56g
Rest 20 minutes
Dough
Water 3kg
Flour 6kg
Slat 130g
Olive oil 60ml
Method:
1. Mix sponges, flour and water
for 8 minutes.
2. Add salt and oil, mix 5 minutes.
3. Ferment for 2 – 3 hours.
4. Scale 450g pieces. Shape into 22 cm round, proof.
5. Brush with olive oil and put topping on. (chopped figs, golden raisins,
sliced onions)
6. Bake 230C – 250C with steam.
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