The day before, it is important to prepare the pre-dough for the bread. To do this, knead 220 grams of 550 flour with 120 milliliters of water and 2 grams of fresh yeast to form a dough.
Let it rest for two hours at room temperature, then cover it in the refrigerator for 16 hours.
For the main dough, sieve 200 grams of 550 flour with 100 grams of durum wheat flour, add 150 grams of water. Cover the dough and let it rest for 20 minutes at room temperature.
Then mix the salt, the rest of the yeast and the rest of the water and mix with the starter and main dough. This can be done by hand or with a food processor with a kneading function.
Let the dough rest for an hour at room temperature.
Knead well once more, shape into a long sausage and bake in the preheated oven at 250 degrees top-bottom heat.
After ten minutes, reduce to 200 degrees. After 35 minutes the bread can be taken out of the oven.
Let cool before cutting.