Same-day Bread with Fresh Yeast

Preparation

1. STEP 1 OF 13

   Pour the flours into a bowl or stand mixer and gradually add the yeast dissolved in 400 g of water.

2. STEP 2 OF 13

   Once all the water is absorbed, cover and let rest for 10 minutes at room temperature.

3. STEP 3 OF 13

   Add the salt with the remaining 30 g of water and knead until the dough is smooth and the gluten is fully developed.

4. STEP 4 OF 13

   Let the dough rest for another 30 minutes, covered, at room temperature.

5. STEP 5 OF 13

   Perform 3 sets of strengthening folds, with 20-30 minutes of covered rest at room temperature between each.

6. STEP 6 OF 13

   Place the dough in a covered bowl and let it bulk ferment at room temperature for one hour.

7. STEP 7 OF 13

   Turn the dough out onto a lightly floured work surface and shape it into a loaf.

8. STEP 8 OF 13

   Put the dough into the proofing basket dusted with semolina flour, with the opening facing up.

9. STEP 9 OF 13

   Allow to proof until doubled in volume (about 3 hours at 19-20°C).

10. STEP 10 OF 13

    Invert the loaf onto a sheet of baking paper and place it into a preheated cast-iron pot (24 cm).

11. STEP 11 OF 13

    Bake at 230°C with the lid on for 20 minutes, then at 210°C without the lid for another 20 minutes.

12. STEP 12 OF 13

    Finally, bake on a baking stone at 190°C for 10 minutes with a small vent.

13. STEP 13 OF 13

    Let the bread cool standing upright on a rack before enjoying.

Suggestions

• Stand mixer

• Proofing basket

• Cast-iron pot

• Baking stone

General Information

Analysis

Macronutrients (100 gr)