Wild Yeast

FOUR-GRAIN PRUNE BREAD

Ingredients

100 g of active starter

330 to 360 g of water

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

60 g of type T150 (dark whole wheat) flour

40 g of rye flour

20 g of buckwheat flour

10 g of salt

5 or 6 pitted prunes, cut in half

STEPS

Autolysis: Pour the water and the flours into a large bowl. Mix briefly with a wooden spoon to thoroughly combine. Let stand for a 30-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a food processor with a dough 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 again until it is well integrated into the dough.

First ...