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
Steps:
- Mix the flour, water, and starter (levain or poolish) in a bowl.
- Cover with clothe.
- Let it rest until the following day.
Yeasted Italian Bread
Ingredients
- 665 g Water
- 10 g Yeast
- 750 g Flour
- 81 g Whole wheat
- 38 g Rye
- 34 g Salt
- 1422 g Poolish
Instructions
- 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.
