Rustic lagana with Des Champs

INGREDIENTS

• 1800 g Topiko Horiatiko
• 600 g Des Champs flour
• 600 g Type 70% Strong
• 60 g salt
• 70 g fresh yeast
• 90 g sesame oil (optional)
• 30 g sugar
• 2200 g water (if cutting the dough manually)
• 1800 g water (if cutting the dough in a cutting machine)

INSTRUCTIONS

1. Knead all ingredients for 5 minutes on low speed and for another 5 minutes on high speed.
2. Let the dough rest until fluffy, about 20-30 minutes. Cut into 450 g pieces for small lagana and 750 g or 920 g for large.
3. Knead lightly and rest for another 10-15 minutes.
4. Press the dough with your hands into the shape of the lagana. Drizzle with water and sprinkle with sesame seeds. Put in the oven for 20-30 minutes.
5. Pierce the dough and bake with plenty of steam at 210°C for about 40-45 minutes.