Guaranteed by Galanter's Kitchen

Mantovana – Olive Oil Bread From Mantua. Adapted from Ultimate Bread.

2 tsp dry active yeast
2 1/2 c water
1 1/4 c whole wheat flour
3 1/2 c unbleached flour
2 tsp salt
1/2 cup olive oil

Sprinkle yeast into 1 3/4 cup of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flours in a large bowl. Make a well in the center and pour in the dissolved yeast.

Use a wooden spoon to draw enough of the flour into dissolved yeast to form a soft paste. Cover with a dish towel and “sponge” until frothy, about 20 minutes.

Add the salt and oil to the sponge. Mix in the rest of the flour from the sides of the well. Stir in the remaining water if needed, to form a very sticky dough.

Turn the dough out into a floured work surface, Knead until smooth, about 10 minutes.

Put the dough in a clean, oiled bowl, cover with a dish towel. Let rise until doubled in size, about 50 minutes. Punch down, cover with a dish towel. Let rise until doubled in size, about 40 minutes.

Punch down and chafe for 40 minutes, then let rest for 10 minutes.

Divide the dough into two pieces. Shape each piece into a long loaf, about 10 inches in length. Place on a floured backing sheet and cover with a dish towel. Proof for 15 minutes.

Cut a lengthwise slash, 1/2 inches deep, down the center of each loaf. Bake in the preheated oven (400F) for 45 minutes, until golden and hollow sounding when tapped underneath. Cool on wire rack.