| PRE-DOUGH | ||
| 830 | 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 |
| 170 | g | Soft wheat flour type 1 |
| 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: 20°C (68°F)
PRE-DOUGH RESTING: Let the dough rest for about 15-18 hours, at 24°C (75.2 °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: 27°C (80.6°F)
DOUGH RESTING: Let the dough rest for about 120 minutes, at 28°C (82.4 °F), covered with a cloth, or until it has doubled in size, 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 15 hours, at 4°C (39.2 °F), covered with a cloth. Before baking, let the loaf reach 15°C (59°F)
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.
