I have been reading all those trendy bread making books that tell you to keep your levain for years and look after it like it was a poodle. I do like my bread but really, all that weighing and feeding something in a jar, well, maybe when I am retired. When I came across this recipe I just had to try it: you can make bread without yeast in two days and with minimum effort. It may seem long-winded but trust me, the active preparation time is very short!
Even if you didn’t try my go-to bread, related to the world-famous no knead-bread, give this baby a go. It is much easier to handle since the dough is not as sticky, but it is much denser in texture. Whereas the no-knead is airy and fluffy, this is a bit sturdier, a heavy weight of a bread in a true European countryside fashion. Apparently this style of baking is called sponge-based!
150 ml luke warm water
250 ml wheat flour
Mix well and leave in room temperature for 24 hours.
600 ml warm water
750 ml wheat flour
750 ml whole wheat flour
1 tablespoon salt
Mix water and flour to the mixture from day 1. Knead by hand for 12 minutes, in a mixer with a dough hook for 8 min. Add salt and continue for a few minutes. Cover with a tea towel and let rest for an hour.
Knead lightly get rid of any air bubbles and let the dough rest for another 1,5, hours.
Divide the dough into two and shape into loaves. Let raise in baskets or on a tabletop.
Heat up the oven to 250 degrees. Put the breads in and reduce the temperature to 200. Spray some water in the oven a few times. Bake for 30-45 minutes. You know when the bread is ready by turning it around and knocking the bottom: the sound should be hollow.