Pistolet

Kneading time: 14'

Dough temperature: 25 ºC

1st Fermentation of the dough without dividing:  15´

2nd Fermentation per piece of the divided dough: 30´

3rd Fermentation of a formed piece: 1h 20´

Cooking time: 30´

Oven temperature: 210 ºC

COOKING PROCESS

• Once we finish kneading we will obtain a thin, elastic dough. Make 80 g pieces and let stand for 15'.
• Form ball shapes, place them on well-floured plates and let stand again.
• Mark the balls with a rolling pin, stretch the pieces and ferment with the mark facing down.
• Ferment without moisture.
• Once fermented turn them over and place them on oven trays.
• Steam bake.