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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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada