| 2500 | g | Adorata - soft wheat flour type 2 |
| 250 | g | Remilled durum wheat semolina |
| 250 | g | White corn flour gluten free |
| 2160 | g | water 20°C |
| 300 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 54 | g | salt |
AUTOLYSIS
KNEADING TIME: Mix the flours for 3 minutes on low speed. Add 45% of the total water at 15°C (59°F) and knead for 10 minutes on low speed, until you obtain a cohesive dough. Final dough temperature: 20.5°C (68.9°F).
AUTOLYSIS RESTING: Let the dough rest for about 3 hours, covered.
KNEADING TIME: Add the salt, yeast, and the remaining 15% of the water. Knead for 10 minutes on low speed and then for 8 minutes on medium speed, or until the dough is smooth and well developed.
DOUGH TEMPERATURE: 24.5°C (76.1°F)
DOUGH RESTING: Let the dough rest for 16 hours at 19–20°C (66.2–68°F), covered. Then transfer to the proofing chamber for 2 hours and 30 minutes at 35°C (95°F) with 70% humidity.
SHAPING: Divide the dough into 630 g pieces, shape, and place in appropriate baskets or on trays. Place the shaped dough on linen cloths or boards and let rest for 3 hours, covered with a cloth.
LEAVENING: Let rise for approximately 3 hours at 21°C (69.8°F), covered with a cloth.
BAKING: Bake at 270°C (518°F) with steam. Lower the temperature to 230°C (446°F) after the first minutes. Open the steam valve after 15 minutes and rotate the loaves after 30 minutes. Bake for a total of 65 minutes, keeping the oven at 230°C (446°F).
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
