| 500 | g | Soft wheat flour type 00 red |
| 165 | g | Wholemeal wheat flour |
| 165 | g | Durum wheat semolina |
| 85 | g | Spelt flour |
| 85 | g | Rye flour type 1 |
| 760 | g | water 4°C |
| 50 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 20 | 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: 28°C (82.4°F)
DOUGH RESTING: Let the dough rest for about 14-16 hours, at 26°C (79 °F), covered with a cloth, or until it triples in volume.
SIZING: Divide the dough into 600 g pieces.
PRE-SHAPING: Shape, and place on frames and let rest for 30 minutes at 25°C (77°F).LEAVENING: Let the dough rise for about 90 minutes, covered with a cloth at 28 °C (82,4 °F), with 80% humidity.
BAKING: Bake at 220°C (428°F ) for about 45 minutes with steam, the last 15 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
