40-hour white bread like the Italians

Ingredients for 1 servings:

• 50 ml water
• 10 g fresh yeast
• 1 tsp, heaped sugar
• 1 kg wheat flour type 00
• 600 ml water
• 20 g wheat sourdough, approx. 1 heaped tbsp
• 23 g salt
• 2 tbsp olive oil
• Flour for the work surface
• Oil for the dough tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 16 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 17 hours 40 minutes

For the yeast water, mix the ingredients and set aside until all the other ingredients have been weighed. For the dough, add all the ingredients to the bowl of the kneading machine. Set aside about 30 ml of the water. Knead everything with the yeast water on a low speed. After 3 minutes, switch to speed 2 and knead for another 8-10 minutes. Add the remaining water if necessary. Transfer the dough to a large, oiled dough tray and let it rest at room temperature for about 30 minutes. Then stretch and fold once and let it rest in the refrigerator for 2 nights. About 2.5 hours before baking, remove the dough tray from the refrigerator and let the dough acclimatize. Stretch and fold once after 45 minutes and once after 90 minutes. Preheat a roasting pan in the oven to 250°C (top/bottom heat). On a floured work surface, shape the bread into an oblong loaf and let it rest for another 20 minutes before placing it in the roasting pan. Bake with the lid closed for approximately 40 minutes at 220°C. Then remove the bread from the roasting pan and finish baking for approximately 20-30 minutes on the oven rack at 200°C. Every oven is different, so these are only approximate measurements. Please tap the oven door.