Martini Master Easy Up to 30 min Panificazione

Zoccoletto Recipe

Name: Zoccoletto
Ingredients: Flour W22 - 1000 g; Water 700/750 g; Acti-Vis - 40 g; Salt - 20 g

FiorFiore Acti-Vis

Difficulty 2

Flour W22 1000 g

Water 700/750 g

Acti-Vis 40 g

Salt 20 g

Knead for 5 minutes at low speed and 10 minutes at high speed until a homogeneous dough is achieved.
Let it rest in an oiled tub for approximately 45-60 minutes.
Formare gli zoccoletti e mettShape the dough into small loaves (zoccoletti) and let them proof for about 60 minutes.ere a lievitare per circa 60’. ,Before baking, turn the loaves upside down,Steam the oven and open the valves during the last 10 minutes.
Bake for approximately 25-30 minutes at 220°C (428°F) in a static oven.