| 600 | g | Amabile - soft wheat flour type 1 |
| 300 | g | Remilled durum wheat semolina |
| 100 | g | Fine wholemeal rye flour |
| 100 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 830 | g | water 20°C |
| 25 | g | salt |
KNEADING TIME: Knead for 5 minutes on low speed, then for 10 minutes on medium speed, until the dough is smooth and dry.
DOUGH RESTING: Let the dough rest for about 24 hours at 20 °C (68°F), covered with a cloth, or until it doubles in volume.
SHAPING: Divide the dough into 640 g pieces, pre-shape, and let rest for 90 minutes at 28 °C (82.4°F).
LEAVENING: Shape and let ferment for about 4 hours at 28 °C (82.4°F), covered with a cloth.
BAKING: Bake at 230 °C (446°F) for 30 minutes with steam and the valve closed. Then continue baking for another 15 minutes at 210 °C (410°F) with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
