After kneading, the dough must have a temperature of 23°; let it rest for an hour on the counter covered with a nylon cloth. Then cut it into portions of 180g each.
Place the portions in a dough box and let them rise at room temperature for an hour; then put them in the fridge at 4° for 48 hours.
Bake in a gas oven at 320°C (laser thermometer).
In case of shorter leavening times, I suggest using the flours indicated as follows
For 24h, AGILE flour
for same-day doughs, PRIMA flour, using 550g of water per kg of flour
