This recipe wants to celebrate bread's positive and healthy qualities: wholemeal bread, made with stone-ground flour, germinated wheat germ, and Sourdough!Making homemade bread is undoubtedly a source of joy and a way to come back to the most traditional recipes. You can choose to make it with a Sourdough starter, and the bread acquires an extremely positive nutritional value. Among the qualities of homemade bread made with Sourdough starter, there are a higher digestibility and a lower glycemic index, as well as, of course, a vibrant taste.
RECIPE FOR: gr of Bread
EQUIPMENTS
- Stand Mixer
- Baking Pan
- Cooking Thermometer
- Baker's Couche
- Bread Lame
- Proofing Baskets
Ingredients
For the Dough with Sourdough
- 1 kg Whole Wheat Bread Flour
- 130 gr Sourdough not ripe
- 650 gr Water
- 18 gr Salt
- 45 gr Wheat Germ (optional)
For the Dough with Levain Starter
- 1 kg Whole Wheat Bread Flour
- 650 gr Levain
- 450 gr Water
- 18 gr Salt
- 45 gr Wheat Germ (optional)
DIRECTIONS
Introduction
- First, make sure your Sourdough is healthy. It is fundamental for the success of the recipe. The Sourdough used in this recipe won't be fed as usual but is added to the dough immediately after the bath.However, suppose you store the Sourdough tied up. In that case, soak it in warm, slightly sweetened water at 38°C (100°F) for 25-30minutes. After, feed it once (you can know about how to feed Sourdough here) before using it in the recipe.
For the Dough with Sourdough
- Once the yeast is prepared, proceed with the dough: Pour the flour, Sourdough, water, and all other ingredients into the stand mixer bowl.
- The water temperature will be mostly responsible for the final temperature of the dough (which should be about 24-26°C, 75°F-79°F).
- For this, you can calculate the temperature of water through this straightforward formula: T water = 69 - T environment -T flour
- Knead all the ingredients until the dough will be elastic and the gluten mesh is well-formed. Let the dough ferment for 4 hours at room temperature.Once ready, divide the dough into the desired pieces, form loaves, place them in a well-floured proofing basket, cover with a plastic food wrap or a baker's couche and place them in the fridge for 10-12 hours.
- After this time, check to make sure that the bread is well-proofed (by lightly pressing the surface of the bread, it will spring back into shape). Scare the surface using a bread lame.
- Bake at 200°C (392°F), creating steam in the first half-hour with a small pot of boiling water left in the oven.
- After 30minutes, remove the water from the oven and ajar its door so that the bread can dry. Cooking time is about 1hour for a loaf of 1kg.
For the Dough with Levain Starter
- You can follow the same directions as above.
NOTES
NUTRITION LABEL
Serving: 50gr | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamina A: 1IU | Calcio: 1mg | Ferro: 1mg
34 comments about “Pane Integrale con Lievito Madre”
Solo 65% di idratazione ma non è poco perl’integrale?
Ciao Nicolò, dipende molto dalla farina che usi e dal tipo di pasta che vuoi ottenere.
Se preferisci un pane più alveolato, puoi salire fino al 75% di idratazione!
A presto!
Salve, è possibile invertire i tempi di lievitazione quindi far lievitare l’impasto intero 12h e le pezzature 4h?
Ciao Norma,
s’ certo puoi farlo!
Tieni conto che in questo caso, il tempo di maturazione dell’impasto scenderà a circa 8/10ore!
A presto!
Perfetto, grazie!
Ciao
Si può omettere questa seconda lievitazione in frigo e farlo lievitare solo 4 o più ore a temperatura ambiente?
Fammi sapere grazie Ciao Laura.
Ciao Laura,
sì certo! Assicurati ovviamente che l’impasto sia ben lievitato!
A presto!