Cold-fermented sourdough bread

Here's how:

• 1

  Day 1

  Dissolve the yeast in the water.

• 2

  Add all the ingredients except the salt, and mix slowly for 2 minutes and then quickly for 7 minutes.

• 3

  Add the salt and mix quickly for another 2 minutes. 

• 4

  Scrape the sticky dough into an oiled bowl or plastic container. Cover with plastic wrap or a lid.

• 5

  Let the bowl of dough sit at room temperature for 60 minutes, fold the dough in the bowl, and let it sit for another 30 minutes before placing it in the refrigerator overnight.

• 6

  Day 2

  Remove the bowl and let it sit at room temperature for 60 minutes.

• 7

  Carefully scrape the dough onto a floured surface and divide it into two portions. Gently twist the loaves and place them on a baking sheet lined with parchment paper.

• 8

  Let the bread sit at room temperature for about 30–40 minutes before baking.

• 9

  Preheat the oven to 275 °C, place the loaves inside, and reduce the heat to 225 °C. Bake for about 20–25 minutes.