Flour, water, salt and yeast are mixed together, starting from the water, making sure that direct contact between salt and yeast does not occur for more than 5 minutes, otherwise the salt will damage the yeast cells. Pour a litre of water into a mixer, dissolve between 40 and 60g of salt, add 10% of the total amount of flour, then add yeast.
Start the mixer, gradually add the rest of the flour until the desider dough consistency is achieved (optimal point of the dough). The dough must be worked in the fork mixer, spiral, with dipping arms (basket with rounded and rounded corners) until a single compact mass is obtained. The quantity of water that a flour is able to absorb (hydration) is very important to obtain an optimal consistency of the dough.