Barceloneta Bread recipe from Forn Baluart

Preparation

1. Knead the dough for 15 minutes at a slow speed to obtain a homogeneous texture, then increase the speed to medium and knead for an additional 5 minutes.
2. Allow the dough to ferment for a total of 3 hours and 15 minutes; make sure to fold at specific times according to the following instructions.
3. Perform the first fold 30 minutes after starting the fermentation.
4. Conduct the second fold 1 hour and 45 minutes from the start of fermentation, which is 1 hour and 15 minutes after the first fold.
5. Execute the third fold 3 hours from the start of fermentation, which is 1 hour and 15 minutes after the second fold.
6. Divide the dough into individual pieces, round them into balls, and shape them into loaves according to the desired size.
7. Let the shaped loaves rest in the refrigerator, uncovered, at a temperature between 2ºC and 8ºC until the next day to allow for prolonged fermentation.
8. The next day, preheat the oven to 230ºC for at least 30 minutes to ensure it is well-heated before baking the loaves.
9. Remove the loaves from the refrigerator and carefully place them onto the baking peel.
10. Use a razor blade to score the surface of the loaves, allowing steam to escape during baking.
11. Bake the loaves at 230ºC for 30 minutes, ensuring that the crust acquires a golden color.
12. After removing the loaves from the oven, let them cool completely on a rack to prevent the base from becoming soggy.