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Salvatore La Ragione, chef at the Mammà restaurant in Capri, shows us how to prepare white flavour bread.
1kg 00 flour
200g sourdough (10g yeast as an alternative)
Add weak flour to the sourdough that was mixed with Criscito into the dough. Divide into pieces of 200g and form a braided shape. Let it rise on the blade for about 12 hours at 27°C (4-5 hours are enough if you are using yeast in the dough). The dough has a high hydration level, so it has no elasticity and little gumminess, it is lighter. Bake at 240°C for about 15 minutes.