Artisanal Wheat Bread on Hop and Fruit Kvass

Combine the hop and fruit kvass, add the flour, and mix until smooth. Let ferment for 12 hours at 24°C.

Pour cold water into the bowl, add all of the pre-ferment, and stir until completely dissolved. Add all the flour and mix on low speed for 4–5 minutes.

Let the dough rest for a 20-minute autolyse, then add the salt and continue mixing until full gluten development is achieved.

Leave the dough to ferment for 4 hours at 24–25°C, performing 3 stretches and folds at 30, 60, and 90 minutes.

Divide the dough into portions of the desired weight, pre-round them, and let rest for 20 minutes.

Shape into tight rounds or batards and place seam-side up in proofing baskets.

Retard in the refrigerator at 5–6°C for 12–18 hours.

Score the loaves before loading into the oven. Bake with steam at 240°C for the first 15 minutes, then vent the steam, lower the temperature to 210°C, and bake for another 20–25 minutes.