White bread with long dough fermentation

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 500 ml water
• 10 g yeast, fresh
• 1,000 g wheat flour, type 550
• ml water
• 30 g salt
• 15 g butter or margarine
• 15 g sugar
• 10 g yeast, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 50 minutes; Total time approx. 21 hours 15 minutes

Knead all the ingredients for the starter dough together thoroughly. Cover the bowl with a lid. Let the dough stand at room temperature for about 5 hours, then refrigerate for 8 hours, and finally let it stand at room temperature for another 5 hours. Stir the dough occasionally with a rubber spatula. The lid may pop off from time to time during fermentation. Now add all the other ingredients and, if possible, knead with a food processor for 2 minutes slowly and 6 minutes quickly. Let rest for about 20 minutes, then knead the dough quickly for another 2 minutes. Shape 2 loaves of bread into rounds. Let rise for 30 minutes. After rising, shape the dough into 2 long loaves, possibly placing them in a loaf pan. If using free-form loaves, it’s best to place them on perforated baking sheets straight away. Now brush or spray them well with water and cover them tightly with plastic wrap to prevent a skin from forming. Brush or spray them well with water and cover them tightly again. Let the loaves rise for 1 hour. Now, with a sharp knife, make several diagonal cuts in the loaves and brush or spray with water again. Place the loaves in the preheated oven with steam. Bake at 230°C, reducing the temperature to 200°C, for 50-60 minutes.