Water bread (Slow fermentation)

INGREDIENTS

For the Water Bread

• 5000gr Horiatiko Olikis
• 2600gr honey sourdough (1 day before)
• 120gr salt
• 25gr yeast
• 3400gr water (slowly added)

For the honey sourdough

• 1000gr Des Champs
• 1500gr warm water (35°C)
• 100gr honey
• 2gr yeast

INSTRUCTIONS

Honey sourdough poolish

Mix the water and honey in a small container Add the flour and the yeast and mix with a hand whisk. Close the container airtight and leave it in a warm environment for 12-20 hours.

Water Bread

1. Mix all the ingredients together.
2. Mix in a high- speed kneader at 1st speed for 5 minutes and at 2nd speed for 10-12 minutes.
3. Ferment for 30 minutes in room temperature.
4. Fold it in quarters.
5. Ferment at 5-8°C for 12-18 hours.
6. Allow the dough to rest for 30-40 minutes.
7. Prepare a bowl of water and with wet hands form loaves and place them on a tray or baking sheet lined with parchment paper.
8. Allow the dough to rest for 15 minutes.
9. Bake in a modular oven for 45-60 minutes at 210-220°C with steam.
10. As soon as it comes out of the oven, spray the surface with water.