| 1200 | g | Gran Lievitati - soft wheat flour type 0 |
| 800 | g | Remilled durum wheat semolina |
| 400 | g | Chickpea flour gluten free |
| 150 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 2600 | g | water 20°C |
| 100 | g | Extra virgin olive oil |
| 50 | g | Fennel |
| 20 | g | malt |
| 48 | g | salt |
| q.s. | fresh wild fennel | |
| q.s. | fresh mint |
PREPARING THE POLENTINO: Prepare the polentino (a soft mash) with chickpea flour and water the day before.
PRE-DOUGH KNEADING TIME: Knead all the semolina with Vivant and 450 g of water.
PRE-DOUGH RESTING: Place the dough in a container and let it ferment in a proofing chamber at 24 °C (75.2 °F) for about 20 hours, or until it has doubled in volume.
KNEADING TIME: Knead the pre-dough by adding malt and polentino, making sure the dough is well developed. Then add the salt and the remaining water. Finish the dough by incorporating the toasted seeds and the extra virgin olive oil, previously infused with a bunch of aromatic herbs.
DOUGH TEMPERATURE: 26 °C (78.8 °F)
DOUGH RESTING: Let the dough rest in bulk at 26–28 °C (78.8–82.4 °F) for about 1 hour.
SHAPING: Divide the dough, give a light pre-shape and let rest for about 45 minutes. Then shape and place into baskets.
LEAVENING: Place the baskets in a proofing chamber at 8 °C (46.4 °F) overnight.
BAKING: Bake at 240 °C (464 °F) with steam for about 45 minutes, lowering the temperature to 220 °C (428 °F) for the final 20 minutes. Open the valve during the last 10 minutes of baking.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
