NATURALLY LEAVENED BREAD

Knead all the ingredients for about 10 minutes (spiral kneading machine).

Make sure that the temperature of the dough at the end of the kneading is 26-27°C.

Let rise for 12 hours at 26-28°C or, as an alternative, for 16-18 hour at 20-22°C.

Knead all the ingredients together with the first dough for about 10 minutes in a spiral kneading machine, until the dough is smooth.

Anyway, keep on kneading until the dough is well elastic.

Make sure that the temperature of the dough at the end of the kneading is 24-26°C.

Let the dough rest for 60-70 minutes a 28-30°C, then divide it into portions (from 100g up to 1000g).

Roll the portions of dough up into loaves, either round or long-shaped.

Transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 90 minutes.