| 400 | g | Soft wheat flour type 0 Manitoba |
| 600 | g | Soft wheat flour type 00 gold |
| 800 | g | Granoferm - wheat flour with fermented bran |
| 200 | g | Organic fine wholemeal spelt flour |
| 140 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 1600 | g | water 20°C |
| 40 | g | salt |
AUTOLYSIS
KNEADING TIME: Knead the flours with 60% of the total water for about 1 minute on low speed.
AUTOLYSIS RESTING: Let the dough rest for about 30 minutes, covered with plastic wrap, at 24°C (75.2°F).
KNEADING TIME: Add Vivant and part of the remaining water, then continue kneading on low speed. Add the salt and gradually incorporate the remaining water. Continue kneading on medium speed until the dough is smooth and well-developed.
DOUGH TEMPERATURE: Do not exceed 28°C (82.4°F).
DOUGH RESTING: Let the dough rest for about 12 hours at 28°C (82.4°F), covered with a cloth, or until it doubles in volume.
SHAPING: Divide the dough into 630 g pieces, shape into batards, and place in appropriate baskets or trays.
LEAVENING: Let the dough rise for about 180 minutes at room temperature, covered with a cloth. Score the surface of the loaf before baking.
BAKING: Bake in a static oven at 210°C (410°F) for about 50 minutes. Open the valve during the final minutes of baking.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
15 kg
25 kg
10 kg
25 kg
