Tartaruga

Knead all the ingredients until a smooth and homogeneous dough is obtained.

Let the dough rest for 10 minutes, then shape it into a 3700 g block and let it proof for about 15 minutes.

Divide the dough using a dough divider, press with the appropriate mold, and place it in a proofing chamber with the stamped side facing down. Proof at 30°C (86°F) with 75% humidity for approximately 60 minutes.

In the last 10 minutes of proofing, flip the bread.

Bake with initial steam at a temperature of 220-230°C (428-446°F) for approximately 20 minutes.

In the last 5 minutes, open the steam vent.