Wheat bread with little yeast

Ingredients for 1 servings:

• 200 g wheat flour type 1050
• 175 g water
• 6 g salt
• 3 g fresh yeast
• 420 g wheat flour type 550
• 280 g water
• 8 g salt
• 4 g fresh yeast

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 45 minutes; Total time approx. 3 days 1 hour 45 minutes

Chef Academy

Pre-dough For the pre-dough, knead all ingredients (200 g wheat flour (type 1050), 175 g water (20 degrees Celsius), 6 g salt and 3 g fresh yeast) by hand. Store at room temperature for one hour and then at 5 degrees Celsius for 48-72 hours. Autolysis For the autolysis dough, mix 280 g water (50 degrees Celsius) and 420 g wheat flour (type 550) by hand and let rest, covered, for 60 minutes (dough temperature approx. 30 degrees Celsius). Making the finished dough Knead the pre-dough with the autolysis dough and the remaining ingredients (8 g salt, 4 g fresh yeast) for five minutes on the lowest speed and a further four minutes on the second speed (dough temperature approx. 24 degrees Celsius). Let the dough mature at room temperature for two hours. Stretch and fold after 30 and 60 minutes. Shape the dough into a round or long shape. Let it rise in a floured proving basket with the seam facing down for 30 minutes. Bake the bread: Bake the finished dough with the seam facing up in a pot at 250 degrees Celsius, reducing to 230 degrees Celsius, for 45 minutes. Remove the lid after 35 minutes to allow the crust to brown slightly.