קרום פתוח מקמח לפסטה

אופן ההכנה

1. autolyse with water and flour for 2 hours; knead well with starter and then rest for 30 minutes; mixing with salt, knead and gradually add the rest of the water; lamination and four folds until the dough keep it shape + half fold; total bulk fermentation 8 hours and half; shaping and rest in the fridge 15h at 3-4 deg. C; bake at 240deg. C on baking steel with steam for 10 minutes and then 30min at 210deg. C without steam.