| PRE-DOUGH | ||
| 500 | g | Rye flour type 1 |
| 50 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 500 | g | water 21 °C |
| DOUGH | ||
| 1050 | g | Pre-dough |
| 250 | g | Fine wholemeal rye flour |
| 250 | g | Gran Lievitati - soft wheat flour type 0 |
| 300 | g | water 20°C |
| 20 | g | salt |
| 10 | g | Rogana (Roggenquellmehl) 25kg |
KNEADING TIME: Knead for 8 minutes on low speed.
PRE-DOUGH TEMPERATURE: 22 °C (71.6 °F)
PRE-DOUGH RESTING: Let the dough rest for about 15-18 hours, at 25 °C (77 °F), covered with a cloth, or until it has doubling in volume. The pre-dough should appear collapsed in the center after resting and have a pleasant fermentation aroma.
KNEADING TIME: Knead for 4 minutes on low speed, then for 7 minutes on medium speed. (The dough will be sticky and not well-structured).
DOUGH TEMPERATURE: 28 °C (82.4°F)
DOUGH RESTING: Let the dough rest for about 60 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 60 minutes, covered with a cloth at30 °C (86 °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.
