Whole Wheat Slow-Fermented Bread

INGREDIENTS

Final Dough:

• 3000 g Spora flour
• 500 g Efkarpo flour
• 892 g Sponge (see below)
• 80 g salt
• 15 g yeast
• 2800 g water

Sponge (16–20 hours):

• 500 g Spora flour
• 300 g water
• 2 g yeast
• 90 g Levain de Seigle

Sponge Preparation:
Mix all ingredients in a bowl until a dough forms. Cover airtight and ferment at room temperature for 16–20 hours.

INSTRUCTIONS

• Mix all ingredients except the water together.
• Knead in a spiral mixer at first speed for 3 minutes and at second speed for 5–7 minutes, gradually adding the water during mixing.
• Let the dough rest for 60 minutes at room temperature.
• Perform a letter fold (fold dough into quarters).
• Let the dough rest again for 60 minutes at room temperature.
• Divide the dough into 750 g pieces.
• Shape the dough into an oval and place it into oval slow-fermentation bannetons with the seam facing up.
• Allow the dough to ferment for 12–24 hours at 4°C with 70% humidity.
• Turn the dough out onto baking trays and score the surface with a sharp knife.
• Bake in a deck oven with steam at 220–230°C for 40–45 minutes.