COUNTRY SOURDOUGH BREAD

Directions

FOR THE BREAD
In the bowl of the mixer, mix the flour and water with a hook until you have a dough. Let the dough rest for 30 minutes. Then add the yeast and salt, and mix for 2 minutes on low speed and another 3 minutes on high speed. Form the dough into a ball and let it rest in an oiled bowl for 30 minutes. Then, fold and let the dough rest for 2.5 hours, making 2 more folds every hour. Then, put water on a surface and form a ball, which you let rest in the refrigerator overnight, in a bowl covered with a towel dusted with a little flour. The next day, bake the bread in a preheated oven at 250ºC for 50 minutes, in a pan with its lid. Put the bread in the pan and cut it in half with a knife, spraying it with water inside the pan. Let the bread cool on a wire rack. Then, every day for 2 times, feed the yeast in a ratio of 1:3:3 (yeast: water: flour). For the bread, you will need 35 g. sourdough, 105 g. water and 105 gr. hard flour, i.e. a total of 245 g.

FOR THE YEAST
In a bowl with a lid, mix 140 g. water at 30ºC with 70 gr. hard flour and 70 gr. wholemeal flour. Let it in a warm place for a day. The next day, mix the same ingredients in a clean bowl, adding 60 g. from the mixture. You throw away the rest. Repeat this process for another 5 days.