| 750 | g | Gran Lievitati - soft wheat flour type 0 |
| 100 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 200 | g | chestnut flour |
| 40 | g | salt |
| 1200 | g | water |
| 10 | g | malt extract |
| 400 | g | chestnut gel |
| 900 | g | chopped boiled chestnuts |
Boil the water and pour it over the chestnut flour. Whisk immediately to combine. Cover with plastic wrap (ensure it touches the surface of the gel to prevent a skin from forming). Let cool at room temperature.
KNEADING TIME: Knead until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for about 16-18 hours at 26-28°C (78-82 °F) or until it doubles in volume.
DIVIDING: Divide the dough into 800 g pieces and let rise for about 1 hour at 30 °C (86 °F).
LEAVENING: Shape the dough and let it rise for about 2 hours at 30 °C (86 °F), with 80% humidity.
BAKING: Bake at 220°C (428 °F ) for about 30 minutes with steam.
Take 300 g of the liquid indicated in the recipe at 30°C (86°F).
Add 100 g of VIVANT and mix until fully and evenly rehydrated.
Let the mixture rest at room temperature for 30 minutes.
Continue with the preparation following the classic method.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
