Naturally leaved "type 1" homemade bread

Andrea Menichetti

For 20 250 g loaves

650 g of strong W 280 wholemeal flour
150 g of strong W 350 (manitoba) flour
200 g of finely ground durum wheat flour
600 g of water
200-250 g of fresh, ready-to-use mother yeast
20 g of malt
15 g of honey


Place the water and natural yeast in the mixer bowl; dissolve the yeast at a reduced speed for 5-7 minutes. Add the flours, malt and honey and allow the dough to form. Knead for 3 minutes on speed 1, continue on speed 2 for 3 minutes and then finish on speed 1, until the dough is nicely smooth. Allow to rise at 20-22° C for 3 hours, then make into loaves weighing 500, 750 or 1000 g and rise for 7 more hours in the same conditions, with a good level of humidity.
Bake at 180° C for 1 hour.
If the loaves are smaller, the cooking time is about 35 minutes.