POOLISH
Mix all ingredients in a planetary mixer or by hand with a whisk until a soft sponge (biga) is obtained. Place in a graduated container and let it proof in a fermentation chamber until it has doubled in volume (about 15–20 minutes).
DOUGH
Knead the biga with Top Lievitati, flour, and water until a smooth and dry dough (velo) is achieved. Add sugar, let it absorb for 2 minutes, then incorporate Risolì and the orange and lemon paste. Let the dough rest in a proofing chamber for 60 minutes. Divide and shape into 600 g loaves, then divide each into three equal parts and braid them. Place the braided loaves in a loaf pan. Proof in a chamber at 30°C for about 3 hours. Once risen, decorate with granulated sugar and powdered sugar. Bake at 180°C for 25 minutes with the vent closed, then an additional 5 minutes with the vent open.
