Alentejo Country Bread with Pre-Ferment

What you need

• 90 g (3 oz) bread flour
• 70 ml (1/4 cup) water, for the pre-ferment
• 7 g (2 tsp) active dry yeast
• 1000 g (2 lb 3 oz) bread flour, plus extra for dusting
• 20 g (3 1/2 tsp) fine sea salt
• 600 ml (2 1/2 cups) lukewarm water, add gradually; you may not need all of it

Method

Restated from the original video

1. 1

   The day before, stir the yeast into the 70 ml water, add the 90 g flour and mix to a thick paste.

2. 2

   Cover and refrigerate for 24 hours. It should grow noticeably and smell tangy.

3. 3

   Take the pre-ferment out of the fridge 2-3 hours before mixing.

4. 4

   Put the 1000 g bread flour and the salt in a large bowl and add the pre-ferment in pieces.

5. 5

   Pour in most of the lukewarm water and mix. Add the rest only if the dough feels dry.

6. 6

   Knead 10 min in a stand mixer on low speed, or 15 min by hand, until a firm, smooth ball forms.

7. 7

   Cover with a cloth and let rise in a warm spot until doubled, 4-5 hours.

8. 8

   Cut the dough in two. Shape each piece into a tight round and pinch the seam closed.

9. 9

   Set the loaves seam side up on a floured tray, cover and rest 30-40 min.

10. 10

    Preheat the oven to 250 °C (480 °F).

11. 11

    Flip the loaves so the smooth side faces up and dust with flour.

12. 12

    Bake 10 min, then lower the heat to 220 °C (425 °F) and bake until deep golden and hollow-sounding when tapped underneath, 20-25 min.

13. 13

    Cool on a rack for at least 30 min before slicing.

Imported from saudadesdeportugal.nl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.