For our many Bernardi customers: a dependable house bread that uses autolyse and indirect fermentation. The dough schedule is clearly structured and works equally well in a mixer or when made by hand.
Ingredients
- Flour (ital. Tipo 2 = wheat flour Type 1050): 1.000 g
- Water: 700 g
- Dried sourdough starter: 50 g
- Brewer's yeast: 10 g
- Salt: 15 g
Dough schedule and preparation (indirect)
1) Autolyse (10–12 hours)
Put all the flour into a bowl, add 500 g water and mix roughly with a wooden spoon or dough spatula until the flour is evenly moistened. Cover and rest for 10–12 hours to allow autolyse (amylase and protease activity) to develop.
2) Knead the main dough
Transfer the autolysed mix to the mixer. Add the dried sourdough starter and brewer's yeast with 100 g water and knead until the dough begins to develop. Once the dough is homogeneous, incorporate the remaining water in two stages and continue kneading until a stable gluten network has formed. Add the salt at the end and finish kneading.
3) Bulk fermentation (approx. 2 hours)
Remove the dough from the bowl and place it in a lightly oiled bowl or a dough trough. Cover and let rest for about 2 hours.
4) Pre-shape and bench rest
Divide into 2–3 dough portions (depending on desired loaf size), gently pre-shape and let relax for about 1 hour.
5) Degas, final shape and final proof
Gently knock back the dough portions (degas), shape into rounds or oblongs and bring to the desired shape. Let rest for another approx. 1 hour.
6) Baking
Thoroughly preheat the oven. Score the loaves lightly and bake on a preheated bread baking stone or a baking tray at 240 °C for approx. 25–35 minutes, depending on the size of the pieces.
Practical notes
- Kneading: In the mixer (e.g. Bernardi) work at low to medium intensity and knead until the dough is elastic and shows good tension.
- Baking: Those using a bread baking stone or a wood-fired oven will benefit from the stored heat for a robust crust. The oven should be thoroughly preheated.
- Planning: Schedule the long autolyse overnight — it makes the dough easier to handle and supports flavour and dough development.
Brief buying tip
For consistent results and easier work, a reliable mixer is recommended. Many of our readers choose Bernardi models for bread and pizza dough.