Recipe for the Bernardi: Homemade Bread

HOUSE BREAD (indirect method)

Ingredients:

Flour (Italian type 2 = type 1050) 1,000 g
Water 700 g
Dry sourdough 50 g
Beer yeast 10 g
Salt 15 g

Preparation:

Put all the flour in a bowl, add 500 g of water and roughly mix it with a
wooden spoon or spatula to moisten the flour. Let the mixture rest for 10-12
hours to allow the autolysis of sugars (amylase) and proteins (proteases).

Fill the mixture into the kneading machine, add the sourdough and beer yeast with
100 g of water. Knead the dough until it pulls well. Once it reaches a
homogeneous appearance, add the remaining water in two parts and continue
kneading until the gluten structure forms. Finally, add the salt and finish
kneading.

Take the dough out of the bowl and place it in a plastic bowl or wooden
dough trough where it should rest for 2 hours.
Shape 2-3 loaves, depending on the desired size, and let them rest for another hour.

Fold the shaped loaves again to relax the gluten structure and knead in more air.
Round the pieces of dough and shape them as desired. Let them rest for another hour.

Lightly score the surface of the loaves with a knife and bake them on a
baking stone or baking sheet in a preheated oven at 240°C for 25/35
minutes, depending on the size of the pieces.