| 1000 | g | Gran Lievitati - soft wheat flour type 0 |
| 70 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 50 | g | chocolate powder |
| 600 | g | fresh cream |
| 200 | g | dark chocolate |
| 210 | g | water |
| 20 | g | salt |
| 10 | g | malt extract |
| OPTIONAL ADDITIONS | ||
| 200 | g | chopped hazelnuts |
| 200 | g | dark chocolate chips |
KNEADING TIME: Melt the dark chocolate and mix with the fresh cream. Mix all ingredients and knead until the dough is smooth and dry.
DOUGH TEMPERATURE: 24–28 °C (75–82 °F)
DOUGH RESTING: Let the dough rest for 14-16 hours, at 24–28 °C (75–82 °F) , covered with a cloth, or until it doubles in volume.
DIVIDING: Divide the dough into 500 g pieces and let rise for about 1 hour, covered with a cloth at 28-30 °C (82–86 °F).
LEAVENING: Shape the dough and let it rise for 2 hours, covered with a cloth at 30 °C (86 °F). Incise the loaf.
BAKING: Bake at 220-230°C (428–446 °F) for about 25 minutes with steam.
Take 150 g of the water indicated in the recipe at 30°C (86°F).
Add 50 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.
