| PRE-DOUGH | ||
| 650 | g | Gran Lievitati - soft wheat flour type 0 |
| 50 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 360 | g | water 20°C |
| DOUGH | ||
| 1070 | g | Pre-dough |
| 350 | g | Soft wheat flour type 0 orange |
| 330 | g | water 20°C |
| 20 | g | salt |
KNEADING TIME: Knead for 5 minutes on low speed, or until the dough is smooth and dry.
PRE-DOUGH TEMPERATURE: 27 °C (680.6 °F)
PRE-DOUGH RESTING: Let the dough rest for about 20 hours, at 26 °C (78.8 °F), covered with a cloth, or until it triples in volume.
KNEADING TIME: Knead for 5 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 27 °C (80.6 °F)
DOUGH RESTING: Let the dough rest for about 90 minutes, at 26 °C (78.8 °F), covered with a cloth, or until it has doubled in size, in volume.
SHAPING: Divide the dough into 600 g pieces, shape, and place on frames.
LEAVENING: Let the dough rise for about 60 minutes, covered with a cloth at 28 °C (82.4 °F), with 80% humidity.
BAKING: Bake at 230°C (446 °F ) for about 45 minutes with steam, the last 10 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
