| Polentina (soaker): | ||
| 500 | g | water |
| 250 | g | Fine wholemeal rye flour |
| 30 | g | dark malt |
| Dough: | ||
| 1000 | g | Soft wheat flour type 00 gold |
| 1000 | g | Granoferm - wheat flour with fermented bran |
| 1200 | g | water 20°C |
| 150 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 400 | g | semi-candied sour cherries |
| 40 | g | salt |
AUTOLYSIS
KNEADING TIME: nead the flours, the polentina, and 60% of the total water for about 1 minute on low speed.
AUTOLYSIS RESTING: Let the dough rest for about 30 minutes, covered with plastic wrap, at 24°C (75.2°F).
KNEADING TIME: Add Vivant and part of the remaining water, then continue kneading on low speed. Add the salt and gradually incorporate the remaining water. Finally, add the sour cherries on low speed. Continue kneading on medium speed until the dough is smooth and well-developed.
DOUGH TEMPERATURE: Do not exceed 28°C (82.4°F).
DOUGH RESTING: Let the dough rest for about 12 hours at 28°C (82.4°F), covered with a cloth, or until it doubles in volume.
SHAPING: Divide the dough into 650 g pieces, shape into batards, and place in appropriate baskets or trays.
LEAVENING: Let the dough rise for about 120 minutes at 28°C (82.4°F), covered with a cloth. Score the surface before baking.
BAKING: Bake at 210°C (410°F) for about 50 minutes with steam, opening the valve for the last 10 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
