| 800 | g | Remilled durum wheat semolina |
| 800 | g | Biscotto - soft wheat flour type 00 |
| 400 | g | Granoferm - wheat flour with fermented bran |
| 200 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 1500 | g | water 20°C |
| 60 | g | Extra virgin olive oil |
| 36 | g | salt |
KNEADING TIME: Knead for 7 minutes on first speed and 7 minutes on second speed (spiral mixer). Start by mixing the flours, Vivant, and 80% of the water. Once the dough is well developed, gradually add the remaining water. Two minutes into the second speed, add the salt together with a small amount of water. Five minutes before the end, incorporate the extra virgin olive oil.
DOUGH TEMPERATURE: 27 °C (80.6 °F)
DOUGH RESTING: Perform two folds by hand, then leave the dough to rise in bulk at room temperature (26–28 °C / 78.8–82.4 °F) for about 18 hours.
SHAPING: After the bulk fermentation, divide into 635 g pieces. Pre-shape into cylinders using two envelope folds, then let rest for 20 minutes. Shape into pointed loaves (“seed shape”) and place them on a floured cloth with the smooth side down, dusted with semolina.
LEAVENING: Let rise for about 1 hour and 30 minutes. Transfer the loaves to the loading cloth with the smooth side facing up. Make a shallow side cut just beneath the surface.
BAKING: Bake at 220 °C (428 °F) with closed valve for 35 minutes. Continue baking for another 15 minutes with the valve open, and finish by fully opening the valve during the final 15 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
