Authentic Slow-Fermented Country Bread

INGREDIENTS

Final Dough:

• 2000 g Chrysostachy flour
• 2101 g Poolish (see below)
• 60 g salt
• 5 g yeast
• 1200 g water

Poolish (Pre-ferment – 16–20 hours):

• 1000 g Chrysostachy flour
• 1000 g water
• 100 g Levain de Blé
• 1 g yeast

Method for Poolish:
Mix all ingredients together in a bowl. Cover airtight and let ferment at room temperature for 16–20 hours.

INSTRUCTIONS

• In a spiral mixer, combine all ingredients except the water.
• Knead on first speed for 3 minutes, then on second speed for 5–7 minutes, gradually adding the water.
• Let the dough rest at room temperature for 50–60 minutes.
• Transfer the dough to the refrigerator to ferment for 12–24 hours at 4°C and 70% humidity.
• Divide the dough into 430 g pieces.
• Lightly shape each piece into an oblong loaf, seam side up.
• Let the shaped loaves rest for 30 minutes at room temperature.
• Flip the loaves so the seam faces down.
• Bake in a deck oven with steam at 230–240°C for 35–40 minutes.