Three-flour bread

Mix the three flours then transfer them to the mixer adding 450 ml of water.

Work quickly to obtain a rough dough that should be left to rest for 45 minutes.

Then add the rest of the water, the yeast, the salt and the extra virgin olive oil.

Combine all the ingredients, then transfer the mixture to a bowl. Cover and refrigerate for about 8-10 hours.

Remove from the refrigerator and leave at room temperature for 2 hours.

Then do the folds three times at intervals of 30 minutes.

Shape the loaves, place them in the pan and let them rise for another hour.

Then turn the oven on to 230°C and, before putting it in the oven, score the surface of the loaves.

Bake at 230°C for 20 minutes, then lower the temperature to 200°C and continue for another 30 minutes.