Txakoli bread

Kneading time: 17´
Dough temperature: 23 ºC
First bulk fermentation: 1 hour and 30 minutes
Second dough fermentation (dough divided): 30´
Shaping and third fermenting: 1h 
Baking time: 45´
Oven temperature: 230 ºC

ELABORATION

• Mix the different types of flour, water and wine in the stand mixer at a low speed. Knead for 5 minutes. 
• Autolyse for 1 hour.
• Add in the levain and mix for 1 minute at a low speed.
• Knead for another 10 minutes at medium speed. Add in the salt and yeast a minute later.
• Incorporate the second amout of wine to the dough.
• Bulk ferment for 1 hour and 30 minutes.
• Divide the dough into 550 g. portions and shape them into balls.
• Let them rest for 30 minutes.
• Shape the portions into loaves.
• Let them ferment for 1 hour and 30 minutes.
• Bake them at 230 ºC for about 30-40 minutes.