50/50 BREAD

STEPS

Autolysis: Pour the water and the two kinds of flour into a large bowl. Mix quickly with a wooden spoon to thoroughly combine. Let stand for a 60-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a food processor with a kneading hook. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 20 minutes.

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

First rise and folds: Lightly round the dough with wet hands. Cover and let stand for 2 to 3 hours, depending on the room temperature. During this resting period, make a series of four folds at 30-minute intervals.

Dividing and pre-shaping: Turn the dough out onto your lightly floured work surface. Divide the dough into two balls, using the pastry cutter, or leave as is to make one large loaf. Pre-shape, without pressing too hard.

Relaxation and shaping: Let the dough stand for 15 minutes at room temperature. Then shape it into round or rectangular loaves. Transfer the loaves into bannetons that have been floured with rice flour or lined with wheat, oat, or spelt flakes.

Second rise: Let the dough stand for another 3 to 4 hours, depending on the room temperature, or put it into the refrigerator to slow down the process overnight.

Scoring: Transfer the dough to a piece of parchment paper and score 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. Remove the lid from the dish and continue baking for another 15 minutes.