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Put all the flour, powdered mother yeast, and brewer’s yeast into the kneading machine and start it to oxygenate; add 550 g of water.
After five minutes add the salt and the remaining 50 gr of water.
Finish the dough by adding extra virgin olive oil.
Kneading time: 14 to 15 minutes on first speed.
Final dough temperature 24-25° C.
Break the dough into dough balls weighing 420 g (for a round baking pan with a diameter of 30 cm) and let them rest at room temperature until doubled.
When doubled, spread the loaf on the floured workbench and lay the dough on the oiled baking pan.
Let leaven in baking pan at room temperature until doubled (halfway through leavening place cherry tomatoes and a solution consisting of extra virgin olive oil and Himalayan salt).
Baking: 230° C for about 15 minutes.