For the starter dough, knead all the ingredients (200 g wheat flour (type 1050), 175 g water (20 degrees Celsius), 6 g salt and 3 g fresh yeast) by hand. Store for one hour at room temperature and then for 48-72 hours at 5 degrees Celsius.
Autolysis
For the autolysis dough, mix 280 g water (50 degrees Celsius) and 420 g wheat flour (type 550) by hand and cover for 60 minutes (dough temperature approx. 30 degrees Celsius).
Create the finished dough
Knead the pre-dough with the autolysis dough and the other ingredients (8 g salt, 4 g fresh yeast) for five minutes on the lowest level and a further four minutes on the second level (dough temperature around 24 degrees Celsius).
Let the dough mature for two hours at room temperature. After 30 and 60 minutes, stretch and fold. Roll the dough into a round or long shape.
Let ripen in the floured fermentation basket for 30 minutes with the end down.
baking bread
Bake the finished dough in the pot for 45 minutes with the end up at 250 degrees Celsius, falling to 230 degrees Celsius. After 35 minutes, remove the lid so that the crust can still brown a little.
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