Autumn Bread

Pour the contents of a sachet and the warm water into a mixer, knead until you have a well-mixed and homogeneous mixture.

Let it rest on the covered work surface for 20 minutes and make the reinforcement folds. Remove 150 g of dough from the dough, which will be used to form the leaf, put the rest in a bowl, greased with oil, covered with cling film and let it rise until doubled in volume, about 1 hour. Roll out the leftover dough to a thickness of half a centimeter, place on a sheet of baking paper, then place in the freezer until it becomes rigid. Immediately after, cut out the shape of the leaf and place back in the freezer. Deflate the risen dough and do another round of folds, shape the bread by rolling the dough and place on a baking tray covered with baking paper. Let it rise until doubled in volume. Once the bread has risen, take the leaf out of the freezer, use the tip of a knife to draw the veins and make a longitudinal cut on the bread about 1 cm and 1/2 deep. Wet the central part of the leaf with water to make it stick to the bread and brush the outside part with oil so that it rises during cooking. Sprinkle all the bread with white flour and bake in the oven with steam at 200°C for 40 minutes, or until completely golden. Note: the decorative technique for autumn bread is taken from the book "Lievito madre vivo" by Sara Papa.