Bread with Completo Troppo Buono

Mix Troppo Buono with the yeast and 5 L of water on 1^st speed for approximately 5 minutes. Add the salt and the remaining water and mix for another 8-10 minutes on 2^nd speed.

Allow the dough to bulk ferment for 30 minutes at room temperature.

Divide the dough into pieces of the desired size, round them lightly and leave to rest in a proofing chamber for 30 minutes at 29-30°C.

Shape into long or round loaves and leave to proof for another 50-60 minutes in the proofing chamber.

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