Type 2 Bread | Type 2 Soft Wheat Flour

Ingredients:

For the pre-ferment

• 125 g of type 2 flour
• 90 g of water
• 2 g of salt
• 1 g of dry yeast

For the final dough

• 250 g of type 2 flour
• 125 g of 0 flour
• 250 g of water
• 6 g of salt
• 5 g of dry yeast

Procedure:

1. The night before, prepare the pre-ferment by mixing all the ingredients with a fork in a large bowl.
2. Seal with cling film and leave to rise at 20°C for 12-16 hours.
3. The next morning, pour the type 2 flour and the 0 flour into the mixer bowl.
4. Add the yeast and start the machine.
5. Gradually add the water until it is completely absorbed.
6. Break up the pre-ferment and add it to the dough.
7. Once the dough has formed, add the salt.
8. Stop the machine and let it rise for about 2 hours at around 22°C.
9. After 1 hour make the first reinforcement fold.
10. Once the dough has risen, turn it out onto a lightly floured work surface.
11. Form a loaf or rolls.
12. Let it rise for 1 hour and 1/2.
13. Preheat oven to 250°C.
14. Make cuts on the surface with a razor blade or a very sharp knife.
15. Bake and lower the temperature after 15 minutes to 200°C.
16. Continue cooking for approximately 45 minutes.
17. Remove from the oven and let cool.

recipe from https://blog.giallozafferano.it/ilricettariotimoelavanda