Ingredients: 

1° Step:

• g 100 PH4, Balancepower - Molino Dallagiovanna 
• g 100 water(30°C/86°F)
• g 5 fresh yeast

Instructions:

Knead all the ingredients together and let the dough triple in volume at 30°C/86°F

2°step:

• g 1000 Mix Blackery Forte/ Strong - Molino Dallagiovanna
• g 880 water
• g 22 salt

Instructions:

Knead Blackery, 650 g water and the 1° leavened step.

Once kneaded, add the salt and the remaining water a little at a time.

Knead until obtain a soft and elastic dough.

Once kneaded, leave the dough to rest for about 1 hour, weigh the bread and shape it.

Let it rest for about 2 hours at 22-24°C/71,6-75,2°F and then place the bread at 4°C/39,2°F for about 15 hours, covered with a plastic sheet.

Bake with initial steam.

For 500 g bread: 220°C/428°F for 10’ 190 °C/374°F for about 20’

Open the oven valve for the last 3 minutes.