| 1000 | g | Durum wheat semolina |
| 750 | g | water |
| 50 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 10 | g | malt extract |
KNEADING TIME: Knead until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for 16-18 hours, at 26°C (79 °F), covered with a cloth, or until it doubles in volume.
DIVIDING: Divide the dough into 600 g pieces and let rise for about 1 hour, covered with a cloth at 30 °C (86 °F).
LEAVENING: Shape the dough and let it rise for 2 hours, covered with a cloth at 30 °C (86 °F), with 80% humidity. Before baking, flip the loaf, gently flatten the surface, score, and bake.
BAKING: Bake at 230-240°C (446-464 °F ) for about 45 minutes with steam, the last 10 minutes with the valve open.
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.
