Romagnolo bread

Ingredients for 1 servings:

• 250 g wheat flour, type 550
• 250 g water, lukewarm
• 3 g yeast, fresh
• 200 g wheat flour, type 550
• 200 g flour (durum wheat flour, not semolina)
• 120 g water, lukewarm
• 15 g yeast, fresh
• 17 g salt
• 3 tbsp olive oil

Instructions

Working time approx. 50 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 4 hours 20 minutes

Bread from the province of Romagna

Mix all ingredients for the pre-dough thoroughly. Knead for 5-6 minutes, cover, and let ferment at room temperature for 24-26 hours. Knead all ingredients, including the pre-dough, vigorously for at least 10 minutes. Cover and let rise at room temperature for about 60 minutes. Fold the dough from the edge to the middle, form it into a ball, and let it rest, covered, for about 10 minutes. Cut out 150-170g pieces of dough from this ball and shape them into rounds. Cover and let rest for about 30 minutes. Now, using the pasta machine on the penultimate speed, twist these pieces of dough into strips and roll them lengthwise into logs. Form two logs into a braid. Press the ends in firmly and carefully push both ends towards the middle to make them shorter. Cover with foil and let stand for another 30 minutes. After 10 minutes, however, make the cut lengthwise in the middle. After 30 minutes, bake at 220°C. Steam three times during the first 10 minutes. Five minutes before the end, increase the temperature to 250°C, switch to convection mode, and finish baking the bread until golden brown.