Rustic bread

I am baking sourdough bread during the weekend, but when I have some days off during the week I am baking yeast bread. This is an example of a bread from Hamelman's book made with yeast. It was the time for me to try this type of bread from his book as well as I was focusing so far only on the sourdough recipes. And the result is .... well .... is not like sourdough bread but is a nice bread.

Ingredients:

Preferment :

• 500g manitoba flour
• 300g water
• 9g salt
• 2.5g yeast

Final dough:

• 300g bread flour
• 100g rye flour
• 100g whole wheat flour
• 390g water
• 9g salt
• 3.5g yeast
• the above preferment

Directions:

1. 21:00 (the day before) Make the preferment 12 hours before. Let it sit at 21ºC.
2. 8:45 AM Mix all ingredients. As the preferment is not so liquid, cut it in pieces and put them in the mixer one by one.
3. 9:00 AM Bulk fermentation 2h30". You can do 2 stretch and folds, at 45" interval. I didn't.
4. 11:30 AM Divide and shape.
5. 11:45 AM Final fermentation 1h30 at 21ºC.
6. 12:45 AM Start to preheat the oven.
7. 13:30 Bake for 15" at 260ºC with steam and then another 30" at 230ºC