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Pane Campagnola (Sourdough Bread)

List of Ingredients




For the starter:
1 cup (250 ml) water
2 cups (500 ml) bread flour

For the loaf:
3 cups (750 ml) water
1 Tbs (15 ml) sea salt
7 - 8 cups (1.75 - 2 L) bread flour

Recipe



Mix 1/4 cup (60 ml) water with 1/2 cup (125 ml) flour in a small bowl until all the water is absorbed by the flour. Transfer to a floured work surface and knead until the dough forms a smooth, slightly sticky ball. Return the dough to the bowl and cover with plastic wrap.
Allow to sit at room temperature for 24 hours. It should rise slightly and have a slightly acidic aroma. Add an additional 1/4 cup (60 ml) water and 1/2 cup (125 ml) flour and repeat. Repeat this process for two more days. Each day the dough should rise more and have a slightly more acidic aroma. If the dough turns grey or develops an unpleasant odor, discard it and begin again.

On the fifth day transfer the starter to the bowl of an electric mixer and add 1 cup (250 ml) water. Mix at the lowest speed until the water is completely incorporated into the batter. Add the remaining 2 cups (500 ml) water and the salt, beating at the slowest speed until
thoroughly mixed. The mixture should be very thin and bubbly. Add the flour a little at a time, beating constantly, until the dough forms a ball and pulls away from the sides of the bowl. Knead at the slowest speed for 5 minutes.

Pinch off about 1 cup (250 ml) of the dough and reserve as the starter for the next loaf. Form the remaining dough into a ball, place it on a baking sheet, and cover it with a cloth. Allow to rise for 6 to 12 hours, or until it has doubled in size. Slash the top of the dough several times with a razor blade and place the baking sheet in a
preheated 500F (260C) oven. Bake for 15 minutes and reduce the temperature to 425F (220C). Bake an additional 30 to 45 minutes, until the crust is a deep golden brown and sounds hollow when tapped.
Cool on a baking rack for at least 1 hour before slicing. Makes 1 loaf.

The reserved starter may be stored in the refrigerator for up to 1 week. To keep it "alive," add 1/4 cup (60 ml) water and 1/2 cup (125 ml) flour weekly.