FOUR-GRAIN PRUNE BREAD

STEPS

Autolysis: Pour the water and the flours into a large bowl. Mix briefly with a wooden spoon to thoroughly combine. Let stand for a 30-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a food processor with a dough 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 again 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 4 hours, depending on the room temperature. While it is rising, make a series of four folds at 30-minute intervals.

You can either add the prunes during the first fold or integrate them into the loaves during the shaping, while you are folding the dough at that point.

Dividing and pre-shaping: Turn the dough out onto your work surface and 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, adding the prunes, and shaping: Let the loaves stand at room temperature for 15 minutes. Then integrate pieces of prune into the loaves as you shape them into either round or rectangular loaves. Transfer them into bannetons floured with rice flour or lined with wheat, oat, or spelt flakes.

Second rise: Let the loaves stand for another 3 to 4 hours, depending on the room temperature, or put them 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 and bake for another 15 minutes.

When you take the bread out of the oven, let it cool on a wire rack.