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water g 3250
olive oil g 200
fresh yeast g 150


Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer) 15 minutes
Bulk fermentation 30 minutes at 22-24°C
Proofing for 25 minutes at 28-30°C with relative humidity of about 70-80%.
Baking for 10 minutes at 210-220°C

DOUGH: start the dough with 3 kg of water (60% compared to the flour) for 4 minutes on first speed and then 7-8 minutes on second speed. Add the water little by little and keep mixing for another 2-3 minutes.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
SCALING: break the dough into 500 grams pieces for each 60x40 tray and create some balls.
BULK FERMENTATION: let it rest for 30 minutes at room temperature (22-24°C)
DOUGH SHEETER: roll the dough with a dough sheeter and place on 60x40 trays.
PROOFING: oil the surface of the trays and let the dough rise at 28-30°C with relative humidity of 75% for 25 minutes.
BAKING: cut into the desired dimension with a pasta cutter, salt and bake with initial steam at 210-220°C for about 10 minutes.

Final composition

ADVICES: Times for the bulk fermentation and for the proofing may differ due to room temperature.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker