Lievito Madre Crusty Bread

Name: Lievito Madre Crusty Bread
Prep time: 45 min
Cook time: 1395 min
Total time: 1440 min
Yield: 12 Portionen
Ingredients: 50 g Lievito Madre (active); 50 ml Water (lukewarm); 1 tsp Honey; 100 g Wheat flour Type 550; 100 g Lievito Madre (active, refreshed); 350 ml Water (cold); 1 tsp Honey; 500 g Wheat flour Type 550; 10 g Salt

Bread and Rolls

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Cook Time

24 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Lievito Madre Crusty Bread is ready in 24 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

A crusty bread made with Lievito Madre, characterized by a long fermentation process.

Ingredients (9 ingredients)

50 g Lievito Madre (active)
50 ml Water (lukewarm)
1 tsp Honey
100 g Wheat flour Type 550
100 g Lievito Madre (active, refreshed)
350 ml Water (cold)
1 tsp Honey
500 g Wheat flour Type 550
10 g Salt

Preparation (11 steps)

Refresh Lievito Madre

Thermomix® Setting

20 sec/Speed 3

Add Lievito Madre, water and honey to the mixing bowl and mix for 20 sec/speed 3.

20 sec

Add flour

Thermomix® Setting

2 min/Kneading speed

Add flour and knead for 2 min/knead stage.

2 min

Dough rest

Place the dough in a lightly oiled bowl and let it rise covered at room temperature for 3-4 hours until it has increased significantly in size.

Prepare main dough

Thermomix® Setting

20 sec/Speed 3

Add Lievito Madre, water and honey to the mixing bowl and mix for 20 sec/speed 3.

20 sec

Add flour and salt

Thermomix® Setting

5 min/Kneading speed

Add flour and salt and knead for 5 min/knead stage.

5 min

Dough rest (bulk fermentation)

Place the dough in a lightly oiled bowl and let it rise covered at room temperature for 3 hours. Stretch and fold every 60 minutes.

Shape and proof

Place the dough on a lightly floured work surface and shape into a round or oval loaf. Place in a floured proofing basket and let rise covered in the refrigerator (5°C) for 12-16 hours.

Prepare baking

Preheat the oven with a baking stone or baking tray to 250°C top/bottom heat. Place a bowl of water on the oven floor.

Score bread

Carefully turn the dough onto the hot baking stone or baking tray. Score with a sharp knife or razor blade. Optional: Use the Wundermix WunderSlicer V2 with the desired slice (fine/coarse) on the mixing bowl lid to evenly score the bread. The trimmings can be processed directly or collected.