PAVÉ LOAF WITH A HINT OF RYE

STEPS

Autolysis: Pour the water and the various 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 dough mixer 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.

Rise and folds: Cover the bowl and let it stand 3 to 4 hours, depending on the room temperature. During the resting period, make four folds at 30-minute intervals.

Transfer the dough into an oiled or airtight container and put it into the refrigerator overnight or for up to 18 hours. This will allow the dough to develop a lot of flavor.

Dividing: The next day, turn the dough out onto a floured work surface, being careful not to flatten it. Lightly flour the top and use a pastry cutter to divide it into medium-sized slabs to make pavé loaves.

Scoring: Transfer the pavé loaves onto a piece of parchment paper and scarify each loaf with a stroke of the blade.

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), along with the drip pan. At the same time, pour a small glassful of water into the drip pan and then immediately close the oven door.

Bake each loaf for 20 minutes; the bread should sound hollow and look nicely golden.

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