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Wheat bread with Lievito Madre

Total time
20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes
Rest time
16 Hours 30 Minutes


Ingredients for 3 loaves

500 g Soft wheat flour no. 4 type 00
35 g EVA - lievito madre natural yeast bio
300 ml Lukewarm water (24-26°C)
10 g Salt


  1. In a large bowl, mix the wheat flour, lievito madre, and lukewarm water. Then add the salt and knead until all ingredients are well combined and the dough is elastic.
  2. Cover the dough in the bowl and let it rest in a warm place at a temperature of 26°C - 28°C for about 15 hours, until its volume has doubled.
  3. After the resting period, transfer the dough onto a floured work surface and knead lightly again. Divide the dough into three equal pieces and shape into loaves.
  4. Place the shaped loaves on a baking sheet lined with parchment paper and lightly spray with water.
  5. Cover the loaves again and let them rise in a warm place at a temperature of 24°C - 26°C for another 60-90 minutes, until their volume has significantly increased.
  6. Bake the loaves in a preheated oven at 220-230°C, conventional oven mode, for about 35 minutes, until they have a golden crust and sound hollow when tapped on the bottom.
  7. Remove the loaves from the oven and let them cool on a wire rack before slicing.
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.

1000 g