| 1000 | g | Type 1 wheat flour from Sicilian Maiorca wheat |
| 820 | g | water 20°C |
| 100 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 15 | g | powdered malt extract |
| 18 | g | salt |
| 30 | g | extra virgin olive oil |
KNEADING TIME: Mix the flour, yeast, malt, and most of the water on first speed for 7 minutes. Continue mixing on second speed for 3 minutes, gradually adding the oil, salt, and the remaining water a little at a time.
DOUGH TEMPERATURE: 27 °C (80.6 °F)
DOUGH RESTING: Leave the dough to rest in bulk for about 1 hour at 27 °C, covered with a cloth or in a proofing chamber. Perform several folds, then let rest again for another hour at the same temperature. Fold the dough again (twice in three folds), then place it in a cooler environment at around 18–20 °C for 16–20 hours (retarding).
SHAPING: Divide the dough into 600 g portions, pre-shape, and let rest for 45 minutes.
LEAVENING: Shape into loaves, place in floured bannetons, and leave to proof for about 1 hour at 28 °C. After this time, turn the loaves out onto trays and score the surface.
BAKING: Bake at 210–215 °C for approximately 30 minutes with steam, then continue baking for a further 15 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
