| 2800 | g | Adorata - soft wheat flour type 2 |
| 250 | g | White corn flour gluten free |
| 50 | g | Wholemeal rye flour |
| 50 | g | Venere rice flour |
| 50 | g | White corn flour gluten free |
| 50 | g | Wheat germ |
| 250 | g | potato flakes |
| 750 | g | soy milk |
| 1800 | g | water 20°C |
| 300 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 75 | g | salt |
| 50 | g | walnuts |
| 50 | g | Pumpkin seeds |
AUTOLYSIS
KNEADING TIME: Mix the flours for 3 minutes on low speed. Add 55% of the total water at 15°C (59°F) and knead for 10 minutes on low speed, until a cohesive dough forms. Final dough temperature: 20.5°C (68.9°F).
AUTOLYSIS RESTING: Let the dough rest for about 3 hours, covered.
KNEADING TIME: Transfer the autolysed dough to the mixer. Add the potato purée, salt, the remaining 15% of water, and the yeast. Knead for 10 minutes on low speed and then for 8 minutes on medium speed. Add the toasted pumpkin seeds and walnuts at the end of the kneading process, mixing for an additional 3 minutes on low speed.
DOUGH TEMPERATURE: 25°C (77°F)
DOUGH RESTING: Let the dough rest for 16 hours at 19–20°C (66.2–68°F), covered in a container. Then transfer to a proofing chamber for 3 hours at 35°C (95°F) with 70% humidity.
SHAPING: Divide the dough into 570 g pieces and shape into batards. Dip the top of each batard into a seed mix and place into appropriate moulds or paper trays.
LEAVENING: Let rise for another 3 hours in the proofing chamber at 35°C (95°F) with 70% humidity.
BAKING: Bake at 270°C (518°F) with steam for 15 minutes. Then reduce the temperature to 170°C (338°F) and continue baking for an additional 40 minutes. Total baking time: 55 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
