Swiss Country Bread (Slow Fermentation)

INGREDIENTS

For the poolish sourdough

• 500gr. Des Champs
• 500gr. Sikalis Enishimeno
• 1000gr. water
• 10gr. liquid rye malt
• 2gr. yeast

For the Country Swiss Bread

• 3000gr. Horiatiko Olikis
• 1000gr. Dinkel Type 800
• 2000gr. poolish sourdough (1 day ago)
• 100gr. salt
• 2,5gr. yeast
• 3000gr. water (slowly adding)

INSTRUCTIONS

For the poolish sourdough

1. Mix all the ingredients together with a hand whisk. Close the container airtight and leave it in room temperature for 12-20 hours.

For the Country Swiss Bread

1. Mix all ingredients together.
2. Mix in a high- speed kneader for 5 minutes at 1st speed and for 10-12 minutes at 2nd speed.
3. Allow the dough to rest for 30 minutes in room temperature.
4. Fold in 4.
5. Allow the dough to rest for 30-40 minutes.
6. Cut pieces of 300g.
7. Roll little loaves and place two together in a baking tray or baking sheet with baking paper.
8. Ferment at 5-8°C temperatre for 12-18 hours.
9. Bake in a modular oven at 210-220°C with steam, for 45-60 minutes.