Spicy bread with candied orange

Kneading time: 11´

Dough temperature: 23ºc

1st Fermentation unidivided dough: 2 h fold every 30´

2nd Fermentation divided dough: 15´

3rd Fermentation formed piece: 18 h 

Baking time: 50´

Oven temperature: 230---200ºC

Steam: 2´´ 

Ventilation: 

ELABORATION

Maix the flours with 225g of water and beer for 5 minutes at low speed. 
Perform the autolysis for 30´.
Add the sourdough, the rest of the water, the gochuyanj pasta, salt and yeast. Knead for 5 more minutes and add the previously candied chopped orange peel. Knead for one more minute.
Ferment for 2 hours at room temperature, folding it every 30´.
Weigh, round-shape and let it rest for 15´.
Shape into batards, place them in the bannetons and cold ferment for approximately 18 hours.
Score and bake at 230ºC for the fisrt 10 minutes. After, lower it to 200ºC and bake for 35/40´more. 
Let it cool.