Instructions:

• Mix the flour with 3/4 of the water slightly without developing the gluten and let it rest for 15-20 minutes
• Then we add the crushed yeast and the Petra brick and knead until the gluten is fully developed.
• At this point we slowly add the salt that we have dissolved in the rest of the water.
• Let the dough rest for 20-40 minutes at room temperature.
• Then put the dough in the fridge for 12 hours.
• Take the dough out of the fridge, rest for 1 hour and shape
• Leave for 40-45 minutes at room temperature before baking.
• Bake in a static oven at 240 degrees
• With a little joint at the beginning and an open taper at the end of baking
• In a rational type oven, choose manual, at 220 degrees with steam for the first 15 minutes.Then reduce the temperature by 30% with the air on minimum
• Baking time varies by weight