| 810 | g | Amabile - soft wheat flour type 1 |
| 405 | g | Remilled durum wheat semolina |
| 135 | g | Fine wholemeal rye flour |
| 108 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 948 | g | water 20°C |
| 33 | g | salt |
TOASTING: Toast the rye in a pan for a few minutes until it reaches a golden color. Let the flour cool completely before using it.
KNEADING TIME: Knead for 1 minute on low speed, mixing the flours with 65% of the total water (948 g).
AUTOLYSIS RESTING: Let the dough rest for about 60 minutes, covered with plastic wrap, at 24°C (75.2°F).
KNEADING TIME: Knead for 5 minutes on low speed, gradually adding the remaining water (200 g) and salt. Then knead for another 5 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (78.8°F)
DOUGH RESTING: Let the dough rest for about 12 hours at 26°C (78.8°F), covered with a cloth, or until it doubles in volume.
SHAPING: Divide the dough into 600 g pieces, shape, and place in appropriate baskets or frames.
LEAVENING: Let the dough rise for about 4 hours at 21°C (69.8°F), covered with a cloth. Before baking, score the surface of the loaf.
BAKING: Bake at 250°C (482°F) for about 20 minutes with steam, then continue baking for another 25 minutes. During the last 10 minutes, bake with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
15 kg
10 kg
