• Wheat Flour: 7.500 kg
• IREKS STARA PEKA: 2.500 kg
• IREKS RUSTICO: 0.400 kg
• Olive Oil: 0.500 kg
• Salt: 0.180 kg
• Fresh Yeast: 0.100 kg
• Water (approx.): 9.000 l
• Total weight: 20.230 kg

Mixing time: 5 + 20 minutes, spiral mixer

Dough temperature: 23 – 25° C

Bulk fermentation time: 60 Minutes

Scaling weight: 0.150 – 0.200 kg

Intermediate proof: 10 Minutes

Processing: Twist

Topping: Wheat semolina and wheat flour

Final proof: 16 – 18 hours, +4° C overnight

Baking temperature: 230° C, then dropping to 210° C, slightly steam needed

Baking time: 20 - 25 minutes