Pan Libretto

Knead all the ingredients until a smooth and homogeneous dough is obtained.

Let the dough rest for 10 minutes, then shape it into a long loaf and let it rest for an additional 10 minutes.

Using a wooden stick, create a groove along the entire length of the loaf (dust the surface with flour). Then flip it over and cut into pieces of 10-12 centimeters. Place the pieces in a proofing chamber with the groove facing down, at a temperature of 30°C (86°F) and 75% humidity for about 60 minutes.

Before baking, flip the Pan Libretto and bake at 220°C (428°F) with initial steam for about 25 minutes. In the last 5 minutes, open the steam vent.