Sautéed Mushroom Bread

For the levain, mix 30 g of starter, 60 g of flour, and 60 g of water. Leave at room temperature for 6–9 hours.

Finely dice the mushrooms. Sauté with onions until lightly golden. Cool completely on paper towels to remove excess fat.

Mix the levain, 210 g of water, and 330 g of flour. Let rest for 30 minutes for autolyse.

After autolyse, knead the dough for 2–3 minutes, add 8 g of salt, and knead for another 2–3 minutes. Leave the dough to bulk ferment for 3 hours.

After 40 minutes, perform the first stretch and fold, add the cooled sautéed mushrooms, and mix until incorporated. Leave to ferment for 40 minutes, degas, and let ferment for another 1.5 hours.

Once fermentation is complete, shape into a round boule and let rest for 20 minutes.

Shape the loaf and place it seam-side up in a proofing basket. Leave at room temperature for 1.5 hours.

Then refrigerate the dough for 8–12 hours.

Score the top right before baking.