Quick Homemade Bread

For the Starter:

• 1/2 cup all-purpose flour (100g)
• 1/2 teaspoon dry yeast (1.5g) or 1 teaspoon fresh yeast (4.5g)
• 1/4 cup water (60g)

For the Dough:

• 2 1/2 cups all-purpose flour (300g) with 12.5% protein
• 2/3 cup semolina flour (100g)
• 1/2 cup rye or whole wheat flour (50g)
• 1 cup water (240g)
• 1 1/2 teaspoons salt (9g)
• 1 teaspoon oil (5g)

• Starter:

  • Mix the starter ingredients roughly and place them in a jar with a lid for about 2 hours.

• Dough:

  • Add the starter to the flours and begin kneading.
  • Pour in 2/3 of the remaining water and knead until absorbed.
  • Add the damp salt and continue adding water until fully absorbed.
  • Incorporate the oil and knead until the dough is smooth.
  • Let the dough rest covered on the work surface for 10 minutes.
  • Knead for 3 minutes, then let rest covered for another 10 minutes.
  • Repeat the kneading and resting for another 3 minutes and 10 minutes.
  • Perform folds and let rest in a bowl for 20 minutes, repeat folds and rest another 20 minutes.
  • After folding, shape the dough into a smooth, tight ball.
  • Let rise in an oiled bowl until doubled in size.
  • Dust with flour, bring the edges to the center, and shape into a ball.
  • Flip and seal well, then transfer to a floured proofing basket and cover with a cloth.
  • Let rise until almost doubled, then place in the lower part of the fridge.

• Baking:

  • Preheat the oven to 450°F (230°C).
  • Turn the bread out onto a baking stone or in a cast-iron pot, and make deep cuts.
  • Bake with steam for 10 minutes, then reduce to 400°F (200°C) and bake for another 20 minutes.
  • Lower to 350°F (180°C) and bake for 10 minutes.
  • Remove and cool on a rack.