Preparation Biga: Put the flour, water, and compressed yeast of the biga in the mixer. Mix for 3/4 minutes on first speed, using reverse for half the time if available. The dough should remain very rough but without free flour. The final temperature of the biga should be 18-20°C.

Maturation Biga: 18 hours in the biga-rest or in a leavening cell at 18°C.

Final Dough: Insert the mature biga, refreshment flour, malt, li.co.li. and water (65% of total flour) into the mixer and start on first speed. When the dough is corded, bring to second speed, if available, and once the gluten is perfectly developed, gradually add the remaining water in 2 or 3 times. With the last part of water, add the salt and close the dough with oil. The final temperature of the dough should be about 18/22°C.

Rest: Transfer the dough to a bowl and after 30 minutes proceed with a strengthening fold, cover and let rest at room temperature or in a leavening cell at 26°C with 70% humidity. Let the dough double in volume. Portioning and Shaping: Break off and form oval-shaped balls of the desired weight (Single portion Pala 300g, medium Pala 700g, large Pala 1100g. With the total dough, you get for example 26 medium Palas.)

Leavening: Transfer to 60x40 cm trays. Let rise for 4 hours at room temperature or immediately place in the fridge at 4°C and mature for an additional 24 hours (use the dough at room temperature, then take it out of the fridge 3 or 4 hours before cooking).

Cooking: Gently roll out the palas on ample flour or dusting, transfer to a wooden peel, season and cook in an electric oven at 280°-300°C for about 9 minutes.