| 1000 | g | Durum wheat semolina |
| 850 | g | water 20°C |
| 50 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 25 | g | salt |
KNEADING TIME: Knead for 5 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for about 18 hours, at 25°C (77 °F), covered with a cloth, or until it triples in volume .
SHAPING: Divide the dough into 600 g pieces, shape, and place in appropriate baskets or on frames.
LEAVENING: Let the dough rise for about 3-4 hours, covered with a cloth at 30 °C (86 °F), with 80% humidity. Before baking, flip the loaf, gently flatten the surface, score, and bake.
BAKING: Bake at 220°C (428°F ) for about 35 minutes with steam, the last 10 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
