A process for the leavening of a dough with mother yeast comprising the steps of: - preparing a dough comprising water, flour and mother yeast, said dough having a predetermined initial temperature; - preparing a leavening cell for dough with yeast mother in which to insert the dough and in which the following phases are performed; - inserting said dough into said leavening cell which comprises a means for heating/cooling the dough and a control unit for automatically controlling the leavening, one or more sensors for detecting the temperature arranged inside said leavening cell for detecting the temperature of the dough; said one or more sensors being connected to the control unit for sending the detected parameters to the latter; - activating said cooling means automatically through said control unit for cooling the dough until it reaches a first temperature of the dough which is higher than a freezing temperature of the liquid of the dough and being 10°C; - controlling said heating/cooling means automatically through said control unit for maintaining said first temperature of the dough for a first period of time to prevent leavening; - activating and controlling said heating/cooling means automatically through said control unit for gradually heating the dough for a second period of time until a second temperature of the dough is reached, which is greater than the first temperature; - subsequently activating and controlling said heating/cooling means automatically through said control unit for gradually cooling the dough for a third period of time until a third temperature of the dough is reached, less than the second temperature and being 10°C so as to stabilise the leavening of the dough in order to prepare the dough for subsequent baking; - controlling at least the duration of each period of time and the respective temperature by acting on the heating/cooling means so as to perform an automatic control based on the parameters pre-set by the user; - controlling the moisture of the dough during every single step through detecting the moisture inside the leavening cell and subsequently comparing the value of the moisture detected with a pre-set value of moisture; - controlling temperature and moisture of the dough throughout the whole period in which the dough is present inside the leavening cell so as to be able to improve the quality of the baked product and select its organoleptic properties; - said steps of cooling the dough until a first temperature is reached, maintaining said first temperature of the dough for a first period of time, gradually heating the dough for a second period of time until a second temperature is reached and gradually cooling the dough for a third period of time until a third temperature is reached being performed in a single cycle from the provision of the dough to the preparation for baking. - preparing a dough comprising water, flour and mother yeast, said dough having a predetermined initial temperature; - preparing a leavening cell for dough with yeast mother in which to insert the dough and in which the following phases are performed; - inserting said dough into said leavening cell which comprises a means for heating/cooling the dough and a control unit for automatically controlling the leavening, one or more sensors for detecting the temperature arranged inside said leavening cell for detecting the temperature of the dough; said one or more sensors being connected to the control unit for sending the detected parameters to the latter; - activating said cooling means automatically through said control unit for cooling the dough until it reaches a first temperature of the dough which is higher than a freezing temperature of the liquid of the dough and being 10°C; - controlling said heating/cooling means automatically through said control unit for maintaining said first temperature of the dough for a first period of time to prevent leavening; - activating and controlling said heating/cooling means automatically through said control unit for gradually heating the dough for a second period of time until a second temperature of the dough is reached, which is greater than the first temperature; - subsequently activating and controlling said heating/cooling means automatically through said control unit for gradually cooling the dough for a third period of time until a third temperature of the dough is reached, less than the second temperature and being 10°C so as to stabilise the leavening of the dough in order to prepare the dough for subsequent baking; - controlling at least the duration of each period of time and the respective temperature by acting on the heating/cooling means so as to perform an automatic control based on the parameters pre-set by the user; - controlling the moisture of the dough during every single step through detecting the moisture inside the leavening cell and subsequently comparing the value of the moisture detected with a pre-set value of moisture; - controlling temperature and moisture of the dough throughout the whole period in which the dough is present inside the leavening cell so as to be able to improve the quality of the baked product and select its organoleptic properties; - said steps of cooling the dough until a first temperature is reached, maintaining said first temperature of the dough for a first period of time, gradually heating the dough for a second period of time until a second temperature is reached and gradually cooling the dough for a third period of time until a third temperature is reached being performed in a single cycle from the provision of the dough to the preparation for baking.