Inspired by Franco Pepe's dough at Pepe in Grani. A live levain adds a subtle milky, complex flavour that baker's yeast cannot replicate. Prepare the levain the evening before; mix the dough the next morning; bake that evening. Takes practice, but the result is extraordinary.
The evening before: weigh 100g water at 38°C into a 1-litre container. Add 50g active sourdough culture from the fridge. Add 100g high-protein bread flour. Mix until fully combined. Cover and leave at room temperature overnight (10–12 hours). The levain is ready when it has risen, is bubbling and smells fresh and slightly milky — not overly sour.
Dissolve 12.5g salt in 203g water at 32–35°C. Add the entire levain (226.5g). Add 338g 00 flour. Mix with the pinch-and-fold method for 30–60 seconds until a shaggy dough forms. Target dough temp: 27°C.
Cover and rest 20 minutes.
Knead by hand on a clean surface for 2–3 minutes — fold and press without adding flour. The dough should become smooth and supple. Place in an oiled bowl, cover.
Leave at room temperature (21–23°C) for 3 hours. Stretch and fold every 30–45 minutes in the first 1.5 hours to build structure.
Divide into 3 pieces. Shape each into a tight ball. Place on a floured tray and cover with plastic wrap.
Leave at room temperature for 5–6 hours. The balls should be puffy and jiggle when the tray is moved. Use within 3–4 hours after they're ready. Or refrigerate for next-day baking — bring to room temperature 1 hour before stretching.
Preheat oven and baking steel or stone to maximum (250°C) for 45 minutes.
Stretch each ball gently — sourdough dough is very extensible and can tear if rushed. Top and bake on the hot steel for 8–10 minutes.