Champagne bread

Kneading time: 15´.

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing: 1h 30'.

2nd Fermentation of a piece of the divided dough: 30´.

3rd Fermentation of a formed piece: +/- 1h

Baking time: +/- 35'.

Temperature of the oven: 230 ºC/200 ºC.

METHOD

• First, prepare a "sponge" pre-fermenting dough with part of the flour, water, salt and yeast.
• Leave the sponge to ferment in the fridge for 24 h.
• Once the sponge is fermented, add the rest of the ingredients and knead until you get a dough with good elasticity.
• Once kneaded, leave it to ferment for 1h 30' in an airtight and warm place.
• Once the mass fermentation is finished, divide it into portions of about 800 g.
• Round the portions and ferment for 30' airtight and at room temperature.
• Once the fermentation is finished, give them the desired shape.
• Ferment without moisture on clothes or on previously floured boards.
• Cook with steam.