Country Bread

STARTER PROCEDURE

• 1
  Dissolve the yeast in 30 ml of lukewarm water.
• 2
  Pour the flour into a stand mixer and, while continuously mixing at medium speed, gradually add the yeast mixture and 150 ml of lukewarm water. Mix for 5 minutes until the dough is smooth and elastic.
• 3
  Grease a bowl with oil and place the dough in it. Cover it with plastic wrap and let the dough rise in a warm place for 12–15 hours or overnight.

BREAD PROCEDURE

• 1
  Pour 200 ml of lukewarm water into the bottom of the stand mixer bowl, add the starter and all other ingredients except salt. Mix quickly for 7 minutes until a smooth, slightly sticky dough forms. Add salt and mix quickly for another 3 minutes.
• 2
  Dust a work surface with flour and turn out the mixed dough onto it. Cover with a clean cloth and let rise for 1 hour, or until the dough doubles in volume.
• 3
  Shape the risen dough by hand into a roll, divide it into 3 parts, and from each part, roll out an oval-shaped loaf. Place them seam-side up on a floured baking sheet and let them proof for 45 minutes or until they double in volume.
• 4
  Preheat the oven to 240 °C. Brush the proofed dough with oil, place it in the preheated oven, and bake for 10 minutes. Then reduce the oven temperature to 210 °C and bake for another 15 minutes until dark golden brown.