Durum flour bread with sourdough

Preparation steps

• In a bowl of a table mixer, mix 450 g of flour and 335 g of water (both taken from the total amount specified in the recipe). Cover the bowl with cling film and leave on warm for 30 minutes (this is called the autolysis process).
• After 10 minutes, mix in a small bowl the remaining 120 g of water and sourdough torn into pieces (do not mix, leave only covered with a clean cloth).
• When 30 minutes have passed, add water with yeast to the dough and start kneading on low speed with the K extension for the dough. When the two mixtures are even, add 2 tablespoons of flour (of the remaining 150 g). When the dough has absorbed the flour, add salt, and then gradually the rest of the flour. Leave the mixer to mix for about 10 minutes on low speed (1). Cover the bowl with cling film and leave in a warm place for 1 and a half hours. Ideally, it would be at a temperature of 26 ° C, if the room is colder, leave it for longer (I left it in a closed, off oven all night).
• Roll out the dough on a well floured board and fold it - first spread it out a little by pressing lightly with your hands to get a square; fold the upper third towards the middle and then the lower; fold the right third towards the middle and then the left. Put back in the bowl and cover. Leave to rise for 1 hour, then repeat the overlap once more.
• Leave the dough to rise again for about 1 hour to an hour and a half (depending on the room temperature) then shape it into a loaf as desired or just round it off with your hands if you want round bread. Cover with a cloth and let rise. Meanwhile, preheat the oven. The bread is ready to bake when you press the dough lightly with your finger, leaving a hole under the finger which then disappears slightly (if the dough does not rise enough, it will be hard to the touch and no hole will be made under the finger, if the dough is too sour, the hole will remain , i.e. the dough will not come back up after finger pressure). If desired, cut the bread in a few places before baking.
• If you bake bread on an ordinary baking tray, bake it for the first 20 minutes at 230 ° C, then reduce it to 210 ° C and bake it for another 20 minutes. I bake it in a cast iron pan with a lid, which I first heat well and then put the bread in it, bake it in a covered pan for 20 minutes and then 10-20 minutes uncovered.
• Be sure to leave the bread to cool on the rack, covered or wrapped in a clean cloth, before you cut it and eat it. Also, do not put sourdough bread in a plastic bag, but keep it wrapped in a cloth.