| For the Rice Polenta: | ||
| 50 | g | rice flour |
| 200 | g | water |
| For the Dough: | ||
| 120 | g | rice polenta |
| 1080 | g | Amabile - soft wheat flour type 1 |
| 840 | g | water |
| 96 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 3 | g | saffron powder |
| 24 | g | salt |
| 430 | g | cooked sausage, Luganega |
PREPARATION: Cook the Luganega sausage and let it cool completely before use.
KNEADING TIME: Mix for 11 minutes, incorporating the saffron dissolved in water (660g), the flour, and Vivant - Lievito Madre Natural Yeast.
AUTOLYSIS RESTING: Let the dough rest for approximately 60 minutes.
KNEADING TIME: Mix at first speed for 5 minutes, gradually adding the remaining water (180g) and salt. Then, mix at second speed for another 5 minutes or until the dough becomes smooth and dry. Once the dough is ready, incorporate the pre-cooked and cooled Luganega sausage.
DOUGH TEMPERATURE: 25°C (77°F)
DOUGH RESTING: Let the dough rest in bulk for about 4 hours at 28°C, covered with a cloth, or until it doubles in volume.
PRE-SHAPING: Pre-shape the dough and let it rest for about 30 minutes.
SHAPING: Shape the dough and place it in proofing baskets or trays.
LEAVENING: Let it rest overnight at 4°C.
BAKING: Bake at 240°C for approximately 43 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
