Bread with Completo Soffio di Mais

Mix Soffio di Mais with the yeast and 5.500 g of water on first speed for approximately 5 minutes. Add the salt and the remaining water, then mix for another 8-10 minutes on second speed.

Let the dough rest in a dough tub for 25-30 minutes at room temperature.

Turn the dough out onto a work surface generously dusted with extruded corn and cut into small strips, twisting each strip around itself.

Leave to proof for 50 minutes in a proofing chamber at 29-30°C.

Bake at 210°C with steam for 25-30 minutes. Open the steam vent halfway through baking.