PRE-DOUGH
Mix Top Lievitati, flour, fresh yeast, and water for about 15 minutes until a smooth and dry dough is obtained, then incorporate the soft Risolì. Let the dough rise at 22°C for 12–14 hours, or until it has quadrupled in volume.
DOUGH
Work the quadrupled pre-dough with Top Lievitati, yeast, and water until a smooth and dry dough is obtained. Add sugar and flavorings, let them absorb, then incorporate the soft Risolì. Knead until the dough is soft but elastic. Add the slightly warmed fruit. Let the dough rest in a proofing chamber at 30°C for about 80 minutes, or until it has expanded about 3 cm from the initial mark. Round (pirlare) the dough and place it in proofing for 4–5 hours until it has tripled in volume. Bake as usual.
