l’idratazione al 70%
-Farina macinata a pietra molino locale(blasco) 476 gr fredda 11°
-Acqua 256 gr fredda 2°
-Sale 18 gr
-Lievito naturale liquido 549 gr temperatura 30°
3 ore di putata
formatura della pagnotta con due serie di pieghe a tre
3 ore di appretto nella scolapasta di plastica e teli di cotone
![Happy :)](./images/smilies/1.gif)
![Immagine](https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-frc3/t1.0-9/10257805_1601585136733728_7297486499480850055_n.jpg)
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![Immagine](https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/v/t1.0-9/10339677_1601585413400367_4941573549901616629_n.jpg?oh=982950c8e97701c62f7d38deaa80c737&oe=540870E6&__gda__=1407924561_65b130a5d20866493a92441a714bc893)
temperature forno a scalare:
250° per 10 minuti(spruzzatina di acqua per fare vapore sulle pareti del forno)
200° per 20 minuti
190° per 30 minuti
190° per 10 minuti ventilato porta in fessura
![Happy :)](./images/smilies/1.gif)
file excell