Poolish Starter – Day 1

454 grams water 80 – 90˚F
5 grams instant dry yeast
106 grams whole wheat flour
248 grams bread flour

Final Dough – Day 2

454 grams water, 80 – 90˚F
5 grams instant dry yeast
28 grams sugar
265 grams whole wheat flour
725 grams bread flour
25 grams salt


Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F

Day 1

Combine the warm water and yeast and whisk till dissolved, add the bread flour, whole wheat flour and mix by hand to incorporate into a loose dough. Wrap the bowl in plastic and let sit out for 6 hours at room temperature. Put into refrigerator overnight.

Day 2

Pull the Day 1 starter out of the refrigerator, measure out the Day 2 water, yeast and sugar, and add to the starter stirring by hand until incorporated. Let sit for 30 minutes, weigh out the flours and salt while waiting. Add the flours and salt to the starter and gently stir, let rest 30 minutes before mixing.

Divide the dough mixture into 4 550 gram batches to mix evenly in a kitchen aid mixer. Using a dough hook, start on a slow speed bringing the dough together and then knead for 8 minutes — the sides of the mixing bowl should be clean.

Lightly oil 4 bowls and place each dough ball into a bowl. Cover with plastic wrap and proof till doubled. When finished proofing pull the corners into the middle of the dough 2 times. Flip over and let rest for 30 minutes. Pull the corners again into the middle 2 times and then shape into a tight ball.

Flour the bannetones and put the dough ball in seam side up, wrap in plastic wrap and let proof till it rises 40%.