1kgof flour, 300 g of whole spelt flour, 200 g of whole rye flour, 400 g of bread flour, 100 g of whole buckwheat flour
5gof fresh brewer's yeast
50gof extra virgin olive oil
The night before dissolve the fresh brewer's yeast in water. Add the flour and mix with a whisk until completely smooth. Cover the bowl with clingfilm and let the polish mature at room temperature (ideally about 18°C) for 12 hours.
The day after spoon 400 g of poolish into the stand mixer bowl. Dissolve the fresh brewer's yeast in lukewarm water and pour the water into the bowl. Add also all the flours, salt, extra virgin olive oil and malt into the bowl.
Knead for about 8 minutes with the hook attachment at the lowest speed, then knead for 5 minutes at the second speed.
Move the dough in a bowl previously greased with olive oil and fold it onto itself to give it strength and help it to raise. Let it rest in the oven with the light on for about an hour.
After an hour divide the dough into 4 loaves, set them on a floured surface and dust each loaf with a generous sprinkle of flour.
Let the bread rise in a warm room for about two hours and a half, until doubled.
Preheat oven to 230°C. Transfer the bread loaves onto a tray and keep them separated. Score the surface with a razor blade or a sharp knife. Bake the bread for 20 minutes, then lower the temperature to 190°C and bake for 25 more minutes.
Let the bread cool down on a wire rack and keep it closed into a paper bag. It will be good for several days.