Sourdough bread

INGREDIENTS

• 4400 g Extra Fino flour
• 600 g Extra Zimoto flour
• 750 g BIGA* sourdough
• 70 g yeast
• 110 g salt
• 150 g olive oil
• 3750 g water

*For the BIGA sourdough:

• 1000 g Extra Zimoto flour
• 5 g yeast
• 20 g vinegar
• 480 g water

INSTRUCTIONS

1. Mix all ingredients, except the olive oil, for 5 minutes at the 1st speed and for 4 minutes at the 2nd speed. Add the olive oil in the last minute of kneading.
2. Let the dough rest for 30 minutes.
3. Fold the dough in 4 and rest for 30 minutes.
4. Cut pieces of 500 g for the respective pans.
5. Knead the dough and put in the pans (rectangular or round).
6. Put in the oven for 45 minutes at 29°C, with 70% humidity.
7. Score the tops of the loaves and bake at 220°C with steam for 40-45 minutes.

For the sourdough:

1. Mix all ingredients together for 2 minutes until a dough has formed.
2. Store in an airtight container for 18-24 hours at a temperature of 20°C.