Start by preparing the pre-fermented. In a spiral mixer, combine 100 g of flour (3/4 cup), sourdough starter and 45 ml water (tbsp). Mix at low speed for approximately 8 minutes, until the dough is homogeneous and smooth.
Once mixed, transfer the dough to a covered container and allow it to ferment for 24 hours under controlled conditions, following the specified production protocol (temperature according to specification sheet: 8–10°C).
Combine the preferment with the remaining flour and water, incorporating everything into a single dough. Mix using a double-speed electric mixer for a total of about nine minutes: start with a slow speed for approximately seven minutes and then switch to high speed for an additional two minutes to strengthen and smooth the dough structure.
Once the dough is fully developed, let it rest for 10 to 20 minutes.
After resting, shape the dough into traditional forms. If working with a 1 kg (2.2 lb) dough piece, you may choose between several classic shaping styles: a “coppia,” formed as an elongated twisted strand; a “ruota,” shaped into a rustic, irregular round; or a squared, irregular shape.
Place the shaped dough to proof for an additional 60 to 120 minutes at room temperature, resting it on a hemp or cotton cloth.
Preheat the oven to 220–240°C (428–464°F). Bake for 50 to 80 minutes depending on the size of the loaf; for a 1 kg (2.2 lb) loaf, a baking time of approximately 60 to 65 minutes is generally appropriate.
Once baking is complete, slightly open the oven door to release steam and allow the loaf to begin cooling gradually. Remove the bread and let it cool completely at room temperature before slicing or serving.