Kneading ingredients:

o Flour: 1000g

o Salt: 18g

o Baker's yeast: 10g

o Water: 650g

o Poolish: 100g

o Olive oil: 70g

o Vanoise bread improver: 1 g

Method of working :

- Base temperature: 55 ° c to 60 ° c

- Kneading: about 8 minutes 1st speed

         about 2 minutes 2nd speed

- Consistency: Bastard paste

- Temperature: Dough at 23 ° c

- Score: 30 minutes

- Weighing: 150g

- Relaxation: 20 minutes

- Primer: 1 hour 15 minutes

- Cooking: 20 minutes at 240 ° c