Light sourdough bread

Ingredients for 2 servings:

• 300 g water
• 425 g wheat flour type 550
• 75 g wholemeal wheat flour or wholemeal spelt flour
• 110 g sourdough (Lievito Madre)
• 12 g salt
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 4 hours; Rest time approx. 16 hours; Cooking/baking time approx. 50 minutes; Total time approx. 20 hours 50 minutes

For the autolyse, add water and flour to a food processor and mix for 2-3 minutes. Let the mixture stand under a damp cloth for about 30 to 60 minutes. After the autolyse, add salt and sourdough starter to the dough and knead everything together for about 15-20 minutes. Place the dough in a greased bowl, such as a pizza or plastic box, cover, and let rest at room temperature for 60 minutes. Stretch and fold 2 to 3 times, letting rest at room temperature for an hour in between. Repeat this process until the gluten structure has developed and the sourdough starts to work in the dough. Then, cover and let the dough rest in the refrigerator for 8-12 hours. Then turn the dough out onto a floured work surface, carefully stretch and fold it, and then tautly shape it into a smooth ball. To do this, place the dough on a bare work surface, cup your hands in a vase shape, and gently press the dough against the surface, twisting it toward your body until the bottom of the ball is closed. Then generously flour a proving basket and place the dough in it. Cover the dough and let it rise in the refrigerator for 8-12 hours before baking. Bake the bread for 20 minutes with steam at 250°C (top/bottom heat), then for 30 minutes without steam at 210°C (410°F), until the crust is slightly dark.