Pane integrale a lievitazione naturale

Ingredienti

• 200 grams Whole wheat flour
• 200 grams Bread flour
• 310 grams Water (room temperature)
• 120 grams Sourdough starter
• 10 grams Kosher salt
• 15 grams Honey ((optional for flavor))
• 15 grams Olive oil ((optional for flavor) )

Preparazione

1. 1

   Refresh the starter (Previous day) - Combine the sourdough starter, water, and flour in a medium bowl. Stir well to combine. Cover loosely and let it ferment at room temperature (70-75°F or 21-24°C) for 4-6 hours or until doubled in size and active.

2. 2

   Autolyse (9.00 am): Add the water, all-purpose, and whole wheat flour in a large bowl. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 1 hour.

3. 3

   Starter/Salt (10.00 am): Add the sourdough starter, followed by the salt, and combine well. Cover the bowl and let the dough rest for another 45 minutes.

4. 4

   Stretch & Folds x 3 (11.30, 12.00, 12.30 pm): Perform a set of stretches and folds every 30 minutes for a total of 3 sets.Wet your hands to prevent sticking and grab one side of the dough. Stretch it out and fold it over the rest of the dough. Rotate the bowl and repeat this process for each side of the dough until you’ve completed a full round (4 folds). Cover the bowl and let the dough rest between each fold.

5. 5

   Rest (12.30 - 1.30 pm): After the final set of stretches and folds, cover the bowl and let the dough bulk ferment at room temperature (78℉/25℃) for an hour.

6. 6

   Shape( 2.30 pm): Shape the dough into tight rounds and place them in floured proofing baskets or bowls.Method - To shape the dough, first, stretch the sides and bring them toward the center. Next, fold the top of the dough to the center. Then, the middle is toward the bottom. Turn the dough and fold again until you have a small, tight sausage.

7. 7

   Cold proof (3.00 pm - Next day, 9.00 am) - Cover the baskets with plastic wrap and place them in the refrigerator for 18 hours.

8. 8

   Preheat oven (8.00 am): Preheat the oven to 450°F / 230°C / Gas mark 8 with a cloche or Dutch oven for at least 45 minutes.

9. 9

   Bake: Once the oven is preheated, carefully transfer the dough to the cloche, Dutch oven, or baking stone. Score the top of the dough with a sharp knife or razor blade. Cover the Dutch oven with its lid (or use a large oven-safe bowl to cover the baking stone) and bake for 20 minutes. After 20 minutes, remove the lid (or bowl) to allow the crust to brown and bake for an additional 20-25 minutes, or until the crust is deeply browned and the internal temperature of the bread reaches at least 205°F (96°C).

10. 10

    Rest - Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.