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
Ingredienti
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”
Devo cuocerlo appena tolto dal frigo?
Ciao Alessandra,
sì, cuocilo subito.
Lo shock di temperatura favorirà lo sviluppo!
A presto!
Quando nella premessa dici che il Lievito Madre non viene “rinfrescato” ma si unisce all’impasto subito dopo il bagnetto, cosa intendi? E quanta acqua serve per il bagnetto?
Grazie mille
Ciao, scusa ma forse c’è un errore per quanto riguarda la dose del Licoli. 650 gr mi sembrano tanti….
Ciao Nicola,
Puoi metterne tranquillamente di meno, diminuendo il gusto acidulo del pane. Stai almeno su 250gr di Licoli Maturo per 1kg di Farina.
A presto!