FRUIT AND CHOCOLATE MUESLI BREAD

STEPS

Pre-mix and autolysis: Pour the water and the two kinds of flour into a large bowl. Then mix quickly with a spoon to thoroughly combine. Let stand for a 45-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a dough mixer. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 30 to 40 minutes.

Incorporating the salt: Add the salt and knead until it is well integrated into the dough.

First rise, adding the muesli and chocolate chips, folds: Lightly round the dough with wet hands. Cover and let stand for 2 to 4 hours, depending on the room temperature. After a 45-minute rest, distribute the muesli and the chocolate chips over the surface of the dough, pressing them in. Make a first fold. Make two more folds at 45-minute intervals.

Dividing and pre-shaping: Turn the dough out onto your lightly floured work surface and divide the dough into two balls using the pastry cutter. Pre-shape, without pressing too hard.

Relaxation and shaping: Let the dough stand for 15 to 20 minutes at room temperature. Shape it into round or rectangular loaves. Transfer the loaves into bannetons floured with rice flour.

Second rise: Let the dough stand for another 3 to 6 hours, depending on the room temperature, or put it into the refrigerator to slow down the process overnight.

Scoring: Turn the loaves out onto a piece of parchment paper and score them as you see fit.

Baking: Quickly transfer the dough into a baking dish that has been preheated for 30 minutes in the oven at about 480°F (250°C). Bake covered for 20 minutes. Uncover the dish and bake for another 15 minutes. Monitor the bread starting with the second baking phase; it should be properly golden.