Wood Fired Recipes Community Cookbook

Wood-Fired Rustic Italian Bread

Jan 17, 2024Posted by klintPrint

Note: Prepare 1422g  of levain the day before the bake.

Ingredients (At ~75% hydration): 

  • 810g flour
  • 612g water
  • ~1/4 tsp dry yeast


  1. Mix the flour, water, and starter (levain or poolish) in a bowl.
  2. Cover with clothe.
  3. Let it rest until the following day.

Yeasted Italian Bread

Andrea Colognese
Prep Time 1 day
Cook Time 30 minutes
Servings 4 Loaves (20 oz each)


  • 665 g Water
  • 10 g Yeast
  • 750 g Flour
  • 81 g Whole wheat
  • 38 g Rye
  • 34 g Salt
  • 1422 g Poolish


  • Mix all dry ingredients and yeast with water. Hold back some water.
  • Let it sit (autolise) for about 15 minutes.
  • Add Poolish.
  • Mix at a slow speed for about 2 minutes then 8 minutes at a faster speed to develop the gluten.
  • Add the rest of the water while mixing (plus more flour if the dough is too stiff).
  • Put the dough in an oiled tub or bowl.
  • Fold twice and let it rest for 20 minutes.
  • Let it grow for another 1.5 to 2 hours; fold twice every 20 minutes.
  • Divide into 4 piece - 747g each.
  • Round and place them in baskets.
  • Let them proof for 2-4 hours.
  • Bake at 475F to 500F in your Forno Bravo oven for about 25 minutes.

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