| Poolish: | ||
| 800 | g | Amabile - soft wheat flour type 1 |
| 940 | g | water 20°C |
| 160 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| Dough: | ||
| 500 | g | Soft wheat flour type 00 gold |
| 150 | g | La nobile - spelt flour type 1 |
| 150 | g | Biscotto - soft wheat flour type 00 |
| 300 | g | water |
| 24 | g | salt |
| 14 | g | chestnut honey |
KNEADING TIME: Whisk together the flour, water, and yeast until you get a smooth, lump-free batter. Cover with perforated plastic wrap to allow the polish to breathe.
KNEADING TIME: In a planetary mixer, combine all the flours, the matured poolish, and 70 g of water. Knead on low speed, gradually adding the honey and the remaining water, until the dough reaches the “windowpane” stage. Add the salt and continue kneading slowly until the dough is smooth and well developed.
DOUGH RESTING: Transfer the dough to a container, cover, and let rest for 20 minutes at room temperature. Perform 3 sets of folds at 20-minute intervals.
LEAVENING: Let the dough rise until doubled (about 2 hours) at 28°C (82°F) with 70% humidity.
SHAPING: Divide the dough into 570 g pieces, pre-shape and let rest for 30 minutes at 28°C (82°F) with 60% humidity.
FINAL LEAVENING: Shape the loaves and place them in bannetons to proof for another 30 minutes at 28°C (82°F) with 60% humidity.
FRIDGE LEAVENING:(optional): Place the loaves in the fridge at 4°C (39°F) for 30 minutes to improve crust development.
BAKING: Bake in an oven at 230°C (446°F) with 30% humidity, fan speed 3, covered with a dome, for 20 minutes. Lower the temperature to 190°C (374°F) with 10% humidity, fan speed 3, without the dome, and bake for another 15 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
