Zippo Dries Out Too Fast

Homemade bread in style Altamura / Pane casareccio tipo Altamura from P. Fulgente



Bread at 100% corresponds to author the name of the book "La Straordinarietà del Pane Italiano" . Incidentally, in this collection Paolo Folgente recipes 200 more ... Interestingly, all of them are cool?
of 1 bread weighing 500 grams
Biga:
Wheat flour "00" - 245 gr
Yeast Fresh Pressed - 2.4 oz
Mineral water with a small amount of gas - 115 gr
fermentation time 15-16 hours
Test 1:
Biga - all
Flour rimacinata di grano duro - 360 gr
Mineral water with a small amount of gas - 190 gr fresh yeast
pressed - 6 oz
Malt White - 3.5 oz
Knead 10 minutes on first speed and 10 min Second speed
fermentation time of 70-80 min
Test 2:
dough 1-all
Mineral water with a small amount of gas - 110 gr
Salt - 10 oz fresh compressed yeast
- 2 oz
Knead for 10 minutes at first speed, and 10 minutes on second speed
time fermentation 70 min
cutting, molding.
final proofing 60-70 min (it took me 90 minutes)
before baking to make a lateral incision.
Bake 40-45 minutes at 220 C with a small amount of steam.