Put the flour, salt, yeast and 80% of the recipe water into the machine.
Knead for about 5 minutes, then add the licoli.
Knead well and add the rest of the water a little at a time.
Finish the dough at the recommended temperature of 27°C.
Let it rise for about 60 minutes in the leavening cell at 28°C with 70% humidity.
Cut into portions of desired weight and shape gently.
Let the portions rise for about 30 minutes, dust with flour, make a cut on the surface and bake.
Set the baking temperature to 240° with steam, then lower it and finish at 200°C with the valve open for the last 10 minutes.
For a strong licoli, I recommend refreshing it the day before production with the following proportions: 1:2:2, i.e. one part of yeast, two parts of flour and two parts of water.
Let it rise and then store it in the fridge.
The next day it should have doubled in size and can be used without further refreshment, even if it is cold.