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Today we will make a loaf of bread, with a very easy recipe, which is never forgotten. It is a dough whose ingredients in relation to leaven are doubled and tripled.

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Weight: 2 loaves of 530 g.
Sourdough:
• 20 gr. yeast
• 90 gr. water
• 90 gr. flour p.o.c.
the
• 40 gr. yeast
• 80 gr. water
• 80 gr. flour p.o.c.

Recipe:
• 200 gr. yeast
• 400 gr. water
• 600 gr. flour (450 g. white G.O. + 150 g. whole wheat flour)
• 14 gr. salt 2% of ALL flour

Bake in the preheated oven at 250 degrees for 15 minutes with a lid, then lower the temperature to 220 degrees and bake for another 15 minutes without a lid.

!!! In the video I purposely did NOT tell you the fermentation times, because I want you to understand that it MUST be a wellfermented dough, without looking at the clock and what you MUST pay attention to in order to get a good result, because it matters how much leaven the dough has and in what temperature does it ferment!!!
My dough was fermented in 5 hours, at a temperature of 2223 degrees. I did the Proformation half an hour rest and then I shaped tightly, without popping the bubbles in the dough. I left 1.5 hours in baskets, at room temperature and then in the fridge for 12 – 16 hours for the cold and slow ripening inside!!!
GOOD BREAD!!!

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