French-Style Slow Fermentation Bread with Natural Sourdough

INGREDIENTS

• 3000 g Chrysostachy flour
• 1500 g Mylema flour
• 250 g Efkarpo flour
• 250 g Spora flour
• 1500 g Natural sourdough starter (100% hydration)
• 110 g salt
• 3000 g water
• Additional 800 g water (gradually added during kneading)

INSTRUCTIONS

1. Mix all ingredients together except for 800 g of the water.
2. Knead in a spiral mixer at first speed for 3 minutes and at second speed for 5–7 minutes, gradually adding the 800 g water during mixing.
3. Let the dough rest for 60 minutes at room temperature.
4. Perform a letter fold (fold the dough into quarters).
5. Let the dough rest again for 60 minutes at room temperature.
6. Repeat the letter fold once more.
7. Let the dough rest for another 60 minutes at room temperature.
8. Divide the dough into 750 g pieces.
9. Shape into round boules and place into round slow-fermentation bannetons.
10. Allow to ferment for 12–24 hours at 4°C with 70% humidity.
11. Bake in a deck oven with steam at 230–240°C for 40–45 minutes.

Natural Sourdough Starter (Levain) Preparation

Day 1:

• Thoroughly wash and sterilize a glass jar.
• Add 50 g Eukarpo flour and 100 g water at 30–35°C.
• Stir and leave uncovered in a warm place for 1 day.

Day 2:

• Add 50 g Eukarpo flour and 100 g water (30–35°C) to the previous mixture.
• Stir and leave in a warm place with the lid loosely placed on top (not sealed) for 1 day.

Day 3:

• Add 50 g Eukarpo flour and 100 g water (30–35°C).
• Stir well and leave for 1 day.

Day 4:

• Add 50 g Eukarpo flour and 100 g water (30–35°C).
• Stir well and leave for 1 day.

Tip: After Day 4, you should notice some activity (bubbles, rise). If not, repeat Day 4 procedure. Using rye flour helps because of its enzymes which accelerate fermentation. You can maintain the starter by feeding with Mylema flour in equal parts (100% Mylema, 100% water, 100% starter) and after a few hours use it for baking bread.