| 250 | g | Wholemeal wheat flour |
| 250 | g | Fine wholemeal spelt flour |
| 100 | g | Coarse wholemeal rye flour |
| 150 | g | Remilled durum wheat semolina |
| 250 | g | Gran Lievitati - soft wheat flour type 0 |
| 50 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 750 | g | water |
| 20 | g | salt |
| 10 | g | malt extracat |
| 400 | g | mixed toasted seeds |
KNEADING TIME: Mix all ingredients and knead until the dough is smooth and dry.
DOUGH TEMPERATURE: 24–28 °C (75–82 °F)
DOUGH RESTING: Let the dough rest for 14-16 hours, at 24–28 °C (75–82 °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). Incise the loaf.
BAKING: Bake at 240°C (464 °F) for about 40 minutes with steam.
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.
