Retarded Mushroom and Garlic Sourdough with Durum Native

Method

Day 1:

• Inclusions: Roughly chop the mushrooms and mince the garlic. Sauté them in a pan with the olive oil and fresh herbs until the mushrooms have released their moisture and are lightly browned. Season with a pinch of salt and pepper. Set aside to cool completely. This step is vital to prevent a soggy dough.
• Levain: In a jar or bowl, combine the 50g active starter, 100g bread flour, and 100g water. Mix well, cover, and let it ferment at a warm room temperature (24-26°C) for 4-6 hours, or until it has doubled and is bubbly and active.

• In the bowl of a spiral mixer, combine the 900g bread flour, 100g Durum Native powder, and 680g cold water.
• Mix on low speed for 2-3 minutes until no dry flour remains. Cover the bowl and let the dough rest (autolyse) for 60-90 minutes. This hydrates the flour and begins gluten development without mixing.

• Add all of the ripe levain and the 24g of salt to the autolysed dough.
• Mix on low speed (Speed 1) for 4 minutes to incorporate the ingredients.
• Increase to high speed (Speed 2) and mix for 3-5 minutes until the dough achieves medium gluten development. It should start to pull away from the sides of the bowl but still be soft and extensible.
• Desired Dough Temperature (DDT): 24°C – 26°C.

• Transfer the dough to a lightly damp work surface. Gently stretch it out into a large, thin rectangle.
• Sprinkle the cooled mushroom and garlic mixture evenly over the surface of the dough.
• Fold the dough up like a letter (one-third over, then the other third over the top) to fully enclose the inclusions.

• Place the dough in a lightly oiled, covered container. Let it ferment at room temperature for 3-4 hours.
• Perform 2-3 sets of stretch-and-folds during this time, spaced about 45 minutes apart, to build strength.

• Gently release the dough onto a lightly floured surface.
• Divide the dough into uniform pieces of 400-450g each.
• Pre-shape each piece into a light round (boule). Let them rest, covered, for 20-30 minutes.
• Perform a final shaping, creating a tight boule or oval (bâtard).
• Place each shaped loaf seam-side up into a well-floured banneton (proofing basket).
• Place each banneton inside a food-safe plastic bag or cover tightly. Transfer to the refrigerator for 12-18 hours for cold retardation.

DAY 2:

• Preheat a deck oven, or a conventional oven with a Dutch oven or combo cooker inside, to 250°C (480°F) for at least 45-60 minutes.
• Remove one loaf from the refrigerator. Turn it out directly from the banneton onto a piece of parchment paper.
• Score the top of the cold dough with a lame or sharp blade to allow for oven spring.
• Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and place in the oven.
• Bake for 20 minutes with the lid on (this traps steam).
• Remove the lid, reduce the oven temperature to 230°C (450°F), and continue to bake for another 15-25 minutes with the lid off, until the crust is deeply caramelized and the internal temperature reaches 96-99°C (205-210°F).

• Immediately remove the baked loaf and place it on a wire rack.
• Crucially, allow the bread to cool completely for at least 4-6 hours before slicing to allow the crumb to fully set.