Wild Yeast

50/50 BREAD

Ingredients

120 g of active starter

300 to 350 g of water

250 g of type T65 (high-gluten) wheat flour

250 g of type T150 dark whole stone-ground wheat flour

10 g of salt

STEPS

Autolysis: Pour the water and the two kinds of flour into a large bowl. Mix quickly with a wooden spoon to thoroughly combine. Let stand for a 60-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a food processor with a kneading hook. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 20 minutes.

Incorporating the salt: Add the salt and knead until it is well integrated into the dough.

First rise and folds: Lightly round the dough with wet hands. Cover and ...