Wheat bread with natural honey sourdough starter (Slow fermentation)

INGREDIENTS

• 5000 g Aloni flour
• 2000 g honey sourdough starter (1 day before)
• 100 g salt
• 25 g yeast
• 2500 g water

For the honey sourdough starter:

• 350 g Extra Zimoto flour
• 350 g Rye Tipo 997
• 1.400 g hot water (35°C)
• 35 g honey

INSTRUCTIONS

1. Mix all ingredients together.
2. Knead on 1st speed for 5 minutes and on 2nd speed for 3-4 minutes.
3. Let the dough rest for 60 minutes at room temperature.
4. Fold in 4.
5. Let the dough rest for 60 minutes at room temperature.
6. Cut the dough into 950 g pieces.
7. Let the dough rest for 10 minutes
8. Knead into the shape of a loaf and put in a slow fermentation basket.
9. Fermentation for 12-24 hours (4°C - 65% humidity).
10. If the dough needs fermentation put it in the oven (32°C - 65% humidity) for as long as needed.
11. Turn the loaves from the baskets onto baking sheets and score.
12. Bake for 40-45 minutes in a pizza oven at 210-220°C with steam.

For the honey sourdough starter:

1. Mix the water with the yeast in a container with a lid.
2. Add the flour and mix well using a whisk.
3. Put the lid on the container and leave it at room temperature for 24 hours.