| 1000 | g | Soft wheat flour type 0 red |
| 880 | g | Lager beer |
| 100 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 15 | g | powdered malt extract |
| 18 | g | salt |
| 30 | g | extra virgin olive oil |
KNEADING TIME: Mix the flour, yeast, malt, and most of the beer on first speed for 7 minutes. Continue mixing on second speed for 3 minutes, gradually adding the oil, salt, and the remaining beer a little at a time.
DOUGH TEMPERATURE: 27 °C (80.6 °F)
DOUGH RESTING: Leave the dough to rest in bulk for about 1 hour at 27 °C, covered with a cloth or in a proofing chamber. Perform several folds, then let rest again for another hour at the same temperature. Fold the dough again (twice in three folds), then place it in a cooler environment at around 18–20 °C for 16–20 hours (retarding).
SHAPING & LEAVENING: Divide the dough into 600 g portions, place in floured bannetons, and leave to proof for about 1 hour at 28 °C. Divide the dough into 600 g portions, place in floured bannetons, and leave to proof for about 1 hour at 28 °C.
BAKING: Bake at 215 °C for approximately 30 minutes with steam, then continue baking for the final 10 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
10 kg
25 kg
