Pane a lievitazione naturale

Ingredienti

• 120 g rye flour
• 120 g spelt flour
• 120 g wheat flour
• 340 g sourdough starter
• 3 tsp extra virgin olive oil and extra to grease
• 230 ml water
• 1 tsp salt
• 1 tsp instant yeast

Preparazione

1. 1

   Feed starter 4-8 hours before you start with the recipe and leave at room temperature.

2. 2

   Grease a large bowl with oil and set aside.

3. 3

   Place flour, sourdough starter, water and olive oil and mix together. Add salt and yeast and knead thoroughly. The dough should have a firm texture but still be sticky. In a kitchen aid it takes roughly 3 min.

4. 4

   Transfer the dough to the prepared bowl, cover with a tea towel and let it rise until doubled in size for roughly 5 hours.

5. 5

   Fold the dough every 30 mins in the bowl.

6. 6

   Coat a banneton or proofing basket/ or bowl with flour.

7. 7

   Transfer dough to a Banneton or proofing basket and let it rest in the fridge overnight.

8. 8

   Remove the dough in the morning from the fridge and allow dough to proof until double in size (roughly 4 hours)

9. 9

   After 3.5 hours, place a Dutch oven in the oven and preheat to 240 °C.

10. 10

    Place the dough and a piece of parchment paper and score the centre of the dough using a sharp knife.

11. 11

    Careful HOT!!!- Use oven mitts-carefully transfer the Dutch oven to a heatproof surface and gently place the dough with the parchment paper in the Dutch oven.

12. 12

    Cover with lid and bake for 30 mins.

13. 13

    After that, remove the lid and bake for another 15 minutes until golden brown.

14. 14

    Let cool on a wire rack before serving and ENJOY!!!!!