| PRE-DOUGH | ||
| 675 | g | Gran Lievitati - soft wheat flour type 0 |
| 50 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 460 | g | water 20°C |
| DOUGH | ||
| 1340 | g | Pre-dough |
| 65 | g | Soft wheat flour type 0 orange |
| 65 | g | Spelt flour |
| 65 | g | Rye flour type 1 |
| 65 | g | Remilled durum wheat semolina |
| 65 | g | Wholemeal wheat flour |
| 240 | g | water 20°C |
| 20 | g | salt |
KNEADING TIME: Knead for 5 minutes on low speed, or until the dough is smooth and dry.
PRE-DOUGH TEMPERATURE: 25°C (77°F)
PRE-DOUGH RESTING: Let the dough rest for about 15-18 hours, at 26°C (78.8 °F), covered with a cloth, or until it triples in volume.
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 120 minutes, at 28 °C (82.4 °F), covered with a cloth, or until the dough starts to rise
PRE-SHAPING: Shape into a loaf with the seam on top, turn after 30 minutes, and let rest for another 20 minutes at 25°C (77°F). Flatten half of the loaf, divide into three strips, and form a braid. Lightly wet the other half of the loaf with a little water and place the braid on top. Allow to proof with the braid in contact with a floured cloth.
LEAVENING: Let the dough rise for about 120 minutes, covered with a cloth at 28 °C (82.4 °F), with 80% humidity.
BAKING: Bake at 230 °C (428 °F ) for about 45 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.
