Multigrain Bread

Method

1. Combine all four flours (multigrain, Senatore Cappelli, spelt, type 0) in the bowl of a stand mixer. Add the dry yeast and mix briefly to distribute.
2. Add 650 g of cold water and start mixing on low speed. Once the water is absorbed, increase speed and gradually add the remaining 50 g of water as a stream.
3. Add the salt and continue mixing until the dough is smooth and elastic.
4. Perform a series of folds on the dough (lamination-style folds), then transfer it to a tall container, cover, and let rest at room temperature for 1 hour.
5. Refrigerate the dough for at least 20 hours (cold fermentation).
6. Turn the cold dough out onto a floured surface, divide into two pieces, and shape into long loaves (filoncini) or your preferred form.
7. Place the loaves on a floured tray, dust with additional flour, and score the tops with a sharp blade.
8. Bake in a preheated static oven at 230–240°C for 10–15 minutes. Then lower the temperature to 180°C and continue baking until the loaves are golden and sound hollow when tapped (approximately 20–30 more minutes).
9. Let the bread cool completely on a wire rack before slicing.