| 1200 | g | Granoferm - wheat flour with fermented bran |
| 800 | g | Soft wheat flour type 0 red |
| 100 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 1500 | g | water 20°C |
| 32 | g | salt |
KNEADING TIME: Mix the flours, yeast, and 700 g of water on first speed for 5 minutes, until the dough starts to come together. Then continue mixing on second speed for another 5 minutes, gradually adding the salt and the remaining water a little at a time.
DOUGH TEMPERATURE: 28°C (82.4°F)
DOUGH RESTING: Leave the dough to rest in bulk for approximately 14 hours at 26 °C, covered with a cloth, or in a proofing chamber until it reaches 2.5 times its original volume.
SHAPING: Divide the dough into 600 g portions, pre-shape, and leave to rest for 30 minutes.
LEAVENING: Shape into loaves, place in floured bannetons, and prove for around 45 minutes at 30 °C. Then transfer the baskets to a cool place or refrigerator for 15 minutes to make scoring and baking easier.
BAKING: Bake at 220–220 °C for approximately 40 minutes with steam, then finish baking for the final 15 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
