| 650 | g | Gran Lievitati - soft wheat flour type 0 |
| 600 | g | Wholemeal wheat flour |
| 400 | g | La nobile - spelt flour type 1 |
| 200 | g | Organic rye flour type 0 |
| 150 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 50 | g | Organic rice flour |
| 50 | g | Organic barley flour |
| 50 | g | Organic oat flour |
| 1600 | g | water 20°C |
| 100 | g | Extra virgin olive oil |
| 40 | g | salt |
| 20 | g | rogomalt |
| 20 | g | dehydrated malt |
KNEADING TIME: Knead all the flours with Vivant and 450 g of water, keeping the dough temperature between 24–26 °C (75.2–78.8 °F).
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 with salt, malt, and the remaining water. Mix until fully developed, then incorporate the extra virgin olive oil.
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 into 600 g pieces, give a light pre-shape and let rest for 35–40 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.
