Amilibia crystal bread

Kneading time: 16´
Temperature of the dough: 24 ºC
1st fermentation (the dough is not divided yet): 1h 30´/20 h in the chamber
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 10´
Cooking time: 40´
Temperature of the oven: 230 ºC

RECIPE

• Knead everything until the dough is soft and elastic.
• Leave the dough in a wooden trough (previously covered in flour) for 1h and 30´ o for 20 hours in a chamber until it doubles its volume.
• Leave to stand for 10´ on a table covered with flour. Cut the dough into strips of approximately 400 grams, avoiding to remove the gas from the dough.
• Leave to stand for 10´.
• Steam bake.