Florentine flatbread

Warm the whole milk slightly to about 35°C. In a small bowl, crumble the fresh yeast into the warm whole milk and add 10 grams of the granulated sugar. Stir gently until dissolved and let it sit for 10 minutes until foamy.

In a large mixing bowl, combine the 00 flour, the remaining 90 grams of granulated sugar, and the fine sea salt.

Add the activated yeast mixture, large eggs, fresh orange juice, and orange zest to the flour mixture.