| 975 | g | Gran Lievitati - soft wheat flour type 0 |
| 375 | g | Amabile - soft wheat flour type 1 |
| 975 | g | water 20°C |
| 120 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 30 | g | Wheat germ |
| 38 | g | salt |
KNEADING TIME: Place all the flour type 0, flour type 1, fresh wheat germ, sourdough (Lievito Madre), and 375 g of water in the mixer. Mix until the water is fully absorbed, then let the dough rest for 30 minutes at room temperature (around 12 °C / 53.6 °F). After the rest, return the dough to the mixer and continue kneading, gradually adding all the salt and the remaining water in 5–6 additions, until the dough is fully developed.
DOUGH TEMPERATURE: Between +23 °C and +27 °C (73.4–80.6 °F) at the end of kneading.
DOUGH RESTING: Leave the dough to rest in bulk at +26/+28 °C (78.8–82.4 °F) for about 10 hours, until it reaches 1.5 times its original volume. During this time, perform 5 sets of folds: the first two one hour apart, and the following three approximately every 1.5 hours.
SHAPING: Divide the dough into 630 g portions, pre-shape, and let rest for about 20 minutes at room temperature.
LEAVENING: Shape the dough into loaves, place them into proofing baskets, and carry out the final proof in two stages: 10 hours at +11 °C (51.8 °F), followed by 2 hours at +4 °C (39.2 °F). Once proofed, remove the loaves from the baskets and score the surface.
BAKING: Bake at 260 °C (500 °F) with closed vent and steam for the first 10 minutes, using 156 °C bottom heat and 39 °C top heat. Then open the vent, reduce bottom heat to 0 °C, increase top heat to 65 °C, and continue baking for another 30–35 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
