Some initial thoughts...
I am still going through the book, finding words that I need to translate, but overall I just love this book. There is a wealth of information, and some of our experiments have been dead on in terms of technique, workflow, and percentages. There is even a generous amount of information on creating your own "madre", which takes 10 days and uses yogurt for the inoculation.
The book is broken down into 3 different doughs:
1. a white flour (type 0 Buratto) using dry yeast,
2. a "mixed" flour (50% type 2 Buratto, 25% white flour, and 25% whole spelt [farina di farro integrale]) using dry yeast OR natural starter,
3. a 50% spelt, 50% whole spelt using only natural yeast natural.
All the recipes reference one of these doughs as a base. The first two are 70% hydration and the third is 80%. All use 4% oil and 2% salt. The natural yeast is used at 10% and the third dough using 15%, the dry at .7% and .4%. The book has some amazing photography of the crumb structure of each of the 3 dough types, the second one being the most open. They are all developed by hand.
I love that NONE of the pictures of crumb show an even height - they are decidedly uneven with lots of peaks and valleys. I get the sense that this is a good thing - pockets for the filling to fall into.
I will post more as I get through. I have never read an entire book in Italian, so it is going slowly to make sure I am understanding things correctly.