Country Bread recipe from Forn Baluart

Preparation

1. First, perform an autolysis: mix the water and flour until they are well integrated.
2. Knead the dough for 5 minutes until achieving a homogeneous texture.
3. Let the dough rest covered with a damp cloth for 40 minutes.
4. Add the yeast and knead the dough for an additional 5 minutes.
5. Add the remaining yeast and coarse salt, and knead for a total of 16 minutes.
6. Knead at a slow speed for 11 minutes.
7. Continue kneading at a fast speed for an additional 5 minutes.
8. Let the dough ferment for 2 hours and 15 minutes, folding on two occasions:
9. Make the first fold 15 minutes after the start of fermentation.
10. Make the second fold 1 hour and 45 minutes from the start, i.e., 1 hour and 15 minutes after the first fold.
11. If more than one piece is being made, divide the dough into the desired portions.
12. Shape each piece of dough into a ball and form it into the desired final shape for the bread.
13. Let the shaped bread rest inside a basket lined with a linen cloth in the refrigerator (between 2ºC-8ºC) until the next day.
14. The next day, preheat the oven to 230ºC for at least 30 minutes before baking.
15. Remove the basket from the refrigerator, dust the bread with semolina, and carefully place it on the baking peel.
16. Lightly dust with wheat flour and score the loaf with a razor.
17. Bake the bread at 230ºC until it is well-cooked and golden brown.
18. Let the bread cool on a wire rack so it cools evenly.