| PRE-DOUGH | ||
| 1000 | g | Gran Lievitati - soft wheat flour type 0 |
| 550 | g | water |
| 75 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| DOUGH | ||
| 1625 | g | pre-dough |
| 500 | g | Soft wheat flour type 1 |
| 550 | g | water |
| 30 | g | salt |
| 10 | g | diastatic malt |
KNEADING TIME: Knead until a rough dough forms (no dry flour remaining).
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for about 16-18 hours at 26°C (79°F) until tripled in volume..
KNEADING TIME: Knead everything together except the 50 g of water and the 30 g of salt; add them once the dough has formed.
DOUGH RESTING: Bulk fermentation for about 3 hours at 30°C (86 °F) in a cylindrical container until 1.5 times the initial volume.
DIVIDING: Divide the dough into 600 g pieces and let rise for about 1 hour at 30 °C (86 °F).
LEAVENING: Place in proofing baskets and let rise for 2 hours at 30°C (86 °F).
BAKING: Bake at 230-240°C (446-464 °F ) for about 45 minutes with steam, the last 10 minutes with the valve open.
Take 225 g of the water of the pre-dough at 30°C (86°F).
Add 75 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.
