Wild Yeast Italian Bread
Submitted by Annabelle's Lair on January 14, 2015 at 11:34 am

Bread consumed in Germany.
Yield: 1 boule
Source: Woodlandgardner "Ulrich"

For the “Hefewasser” or “Yeast Water:"
½ liter warm water
3 T dried dates or dried figs or dried raisins
1 T brown sugar

keep at room temperature and ferment until the starter stops bubbling (about 4-5 days) then strain and keep in fridge - always make sure you have 100g yeast water left by keep adding warm water and dates.

For the Preferment:
100g of “yeast water”
100g all purpose flour

Cover with food wrap and ferment 12 hours

For the Bread Dough:
all of the preferment
300g water
25g extra virgin olive oil
500g unbleached flour (I use King Arthur flour)
12g salt

In mixing bowl of stand mixer combine the pre-ferment, water, olive oil, flour, salt and knead 5-10 minutes. The dough may be very wet so use the French kneading method until dough becomes stretchy.
First rising: place dough in proofing bowl, cover with plastic bag, and let proof about 8 hours or until the dough double or triples in volume.

Shape: remove dough from proofing bowl, shape and slap dough several times on each side to release bubbles for tight crumb.

Second rising: place dough upside down into well-floured banneton or proofing bowl lined with well-floured couche, and let proof 1-2 hours depending on room temperature.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn proofed dough right side up onto parchment paper.

Slice top of proofed dough several times with lame to allow bread to expand while cooking.
Bake on 420F for 60-70 minutes.