MARITOZZO
A method of preparing
1
Dough temperature: 25–26 °C
2
Dough mixing time: 6 minutes at slow speed, 6 minutes at high speed (spiral mixer).
3
Dough resting time: 90 minutes at room temperature.
4
Final fermentation time: 120–150 minutes at room temperature.
5
Baking temperature and time: 160–170 °C, approx. 15 minutes (deck oven).
