Wheat bread with Lievito Madre
Source: https://www.meranermuehle.it/rcp_recipe/wheat-bread-with-lievito-madre
Total time
20 Minutes
Baking/cooking time
35 Minutes
Rest time
16 Hours
30 Minutes
Difficulty
normal
Ingredients
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 |
Preparation
- 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.
- 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.
- 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.
- Place the shaped loaves on a baking sheet lined with parchment paper and lightly spray with water.
- 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.
- 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.
- Remove the loaves from the oven and let them cool on a wire rack before slicing.
Category
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
€1.65
