Three-day Polish starter soft European bread, can be made even after work

Day 1 - Make the Polish Starter: Mix dry yeast with water, stir evenly, then add whole black wheat flour and continue stirring until there is no dry flour. Cover and refrigerate overnight. Day 2 - Make the Main Dough: Combine bread flour, whole black wheat flour, and water, stirring until there is no dry flour. Cover and let rest at room temperature for 30 minutes. After resting, add the Polish starter, mix evenly, and let sit for 30 minutes. Then add salt and mix it into the dough thoroughly. After mixing well, cover with plastic wrap and refrigerate overnight.

Day three fermentation shaping and baking: Fold the dough every half hour, and after each fold, place it in the refrigerator. Perform this process four times in total, with a total duration of no less than two hours.

Sprinkle a small amount of flour on the chopping board, use a scraper to fold the dough for the final time to shape it, then sprinkle a little more dry flour, turn the dough over onto the parchment paper, and let it rest for the last 30 minutes.

Cover the cast iron pot with aluminum foil and place it in the oven in advance, preheating at 240 degrees on the middle-lower rack for 40 minutes. Use a blade to score your desired pattern on the bread, then place it in the cast iron pot along with the parchment paper, cover with the lid and aluminum foil, and put it into the oven, baking at 240 degrees for 25 minutes first.

Then remove the aluminum foil and the pot lid, adjust the oven to 220 degrees, and bake with hot air for 15-18 minutes.