- In a large bowl, whisk the leaven with the water. Add the flours and salt. Mix the ingredients together to form a sticky mass. Cover and leave 10-15 minutes to stand, to allow gliadin and glutenin proteins in the compound gluten to hydrate and bond.
- On a lightly oiled work surface, place the dough and knead briefly, 20 to 30 seconds will be enough. Shape the dough into a ball and put it back into the mixing bowl. Cover and refrigerate overnight. Next day, scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so we have 3 layers of dough, like folding puff pastry.
- Pat it out again and fold it once more. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. To check, slash the dough with a sharp knife. It is ready to shape once bubbles formed in the dough. Otherwise leave the dough a further hour to check again.
- Divide the dough into 3 smaller dough. Shape into balls on a lightly floured surface and allow to rest for 20 minutes. Form dough into a baton or round Turn the shaped loaves into the floured baskets or tins with the seams up and leave them to finish rising. They're ready for baking when doubled in size, about 3 hours.
- Preheat the oven to 220C/425F. Upturn the loaves on to floured baking trays and slash a few times across it. Bake for 50 to 60 minutes. Remove from oven and cool on a cooling wire.
Details => Forum | - 天然酵母和水放到盆里搅拌均匀。面粉和盐混合后加入揉成稍粘的面团。盖好松弛10-15分钟，让小麦醇溶蛋白及谷蛋白和水份充分合成。
- 台面抹上少许油，放上面团揉20-30秒钟左右。揉圆放回盆里，盖上保鲜膜隔夜冷藏松弛。隔天将面团刮出放到抹油的台面上，用手将其轻轻拍成40厘米 x 20厘米长方块。两端各往中心折入1/3，就如三折酥皮。
- 再次将三折的面团轻轻拍扁，室温松弛１小时左右重复多一次三折，醒发一小时后重复多一次三折。面团这时应该发得很好了。用利刀在面团上划痕，如果切面看到很多丰富的泡沫就表示发酵已经成功。如果泡泡不明显，那么延长多一小时的发酵时间再查看。
- 面团分成３小份。在洒了面粉的台面上，揉圆后松弛20分钟。将它们分别整成半棍或是圆球状。接口朝上放到洒了面粉的篮子或烤盘里。醒发３小时直到双倍大。
- 烤箱预热至220C/425F。面团翻放到洒粉的烤盘，表面划出出若干痕。入炉烘焙50-60分钟。取出后放在架上晾凉。
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