Tuscan white bread

Ingredients for 2 servings:

• 150 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
• 1 packet of dry yeast
• 150 g water
• 400 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
• 2 tsp salt
• 300 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

For the starter: Mix the durum wheat flour, dried yeast, and water, cover, and let ferment at room temperature for 12 hours. For the dough: Mix the durum wheat flour, salt, water, and starter until you have a very moist dough. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Because the dough is very soft, you may need to use a dough scraper to help you work it. Cover the bowl and let the dough rise for about 30-45 minutes, until it has doubled in size. Turn the dough out onto a well-floured surface and knead with floured hands and a dough scraper for 10 minutes, adding just enough flour to make the dough easy to handle. Carefully divide the dough into 2 portions, form 2 round loaves, and place them on a baking sheet. Cover and let rise for about 30 minutes, until they have doubled in size. Preheat the oven to 240°C, place the lightly floured loaves in the oven, and reduce the temperature to 200°C. Bake for 30 minutes, until the crust is golden brown and the loaves sound hollow.