Spitz nach Ketex

                    

Ingredients:

For the poolish:

For the dough:

Preparation:

For the poolish:

Mix all ingredients and leave 2 hours at room temperature, then leave for at least 10 hours in the refrigerator.

For the dough:

Mix all ingredients and knead for 15 minutes,  then place in a large bowl and let it rise for at least 12 hours in the fridge.

On the baking day, take the dough out from the refrigerator and allow it 1 hour to acclimatize.

Divide the dough in 4 parts
about 430 grams each.

Then shape the loaves with pointed ends and leave 90 minutes on lined baking trays, covered to rise.

Once
double the volume make a cut  lenghtwise with a razor blade (not too deep) .

Bake at 180°C for 40 minutes.