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470 g of flour 0
115 g of water
115 g of semi-skimmed milk
12 g of brewer’s yeast
10 g of olive oil
3 teaspoons soluble barley – 70 g brown sugar
10 g barley malt
1 teaspoon salt – process – add the oil, milk, syrup or sugar in the jug, malt and salt: emulsify 20 sec vel 4
put the flour and baking powder into the jug 2 min and 30 sec veliga spiga to remove the dough remove 1/3 and put it aside with the white dough still 2 min vel spiga
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at this point take the white dough and roll it out creating a large rectangle 30×50 forming a rectangle of about 25×50 with the barley importe
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