Bread On "Levito Madre" - A Step-by-step Recipe With A Photo

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Bread On "Levito Madre" - A Step-by-step Recipe With A Photo
Bread On "Levito Madre" - A Step-by-step Recipe With A Photo

Video: Bread On "Levito Madre" - A Step-by-step Recipe With A Photo

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Video: Beginners Sourdough Sandwich Bread recipe + Free Printables 2023, February
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Cooking description:

Levito Madre sourdough is the basis of Italian bakery; not only bread, but also pizza and any other pastries are baked on it. This sourdough is easy to make on your own, my sourdough was derived from grapes and has been "living" in my refrigerator for several years. Bread with such a leaven is especially tasty. It's easy to make if you follow this recipe. Of course, this is not the only bread recipe, but only one of them.

Main Ingredient: Flour / Sourdough

Dish: Baking / Bread

Ingredients:

  • Levito Madre sourdough - 70 Gram
  • Water - 270 Milliliters (70 ml. - for dough, 200 ml. - for dough)
  • Salt - 1 Teaspoon
  • Sugar - 1 Teaspoon
  • Flour - 350 grams (320 grams - in the dough, 30 grams - for adding the table when working with the dough)
  • Dry yeast - 1-2 grams (the ingredient is optional if you are sure of the strength of the leaven)

Servings: 8-10

How to cook "Bread on Levito Madre" "

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Bread on

Prepare your ingredients.

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Bread on

For the preparation of the dough, mix the leaven, 70 ml. water and 2 tbsp. tablespoons of flour (from the total).

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Bread on

Stir the contents of the dough, cover with cling film, put in a warm place for fermentation for 1.5-2 hours.

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Bread on

Over the past time, the dough has increased in volume, numerous bubbles have appeared.

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Bread on

Pour water into a container for kneading dough, add salt, sugar, pour in a dough, stir until an emulsion is made.

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Bread on

Add dry yeast to the flour if you are not sure about the strength of your leaven or if you want to make bread in a shorter time. In any case, this will not harm the taste, since the acidity of the bread will be lower. You can not add dry yeast at all.

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Bread on

Knead the dough using a mixer and a hook attachment, knead for at least 5 minutes.

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Bread on

Pick up the dough in a ball, cover with cling film, let it stand for 2-3 hours.

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Bread on

After time has passed and the dough has increased in volume more than 2 times, you can start molding the bread.

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Bread on

Sprinkle flour on the work surface of the table, lay out the dough, smooth it into a layer with your hands, turn the corners of the dough down.

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Bread on

Take hold of the formed corner of the dough, tuck it towards the center.

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Bread on

Fold over to the center of the rim of the cake.

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Bread on

Make another turn, twisting into a "roll", secure and roll up the seam.

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Bread on

Lay the workpiece "seam up" on a dense piece of fabric, well "hammered" with flour, make rolls of tea towels from the sides, let the dough stand for 1 hour.

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Bread on

Gently transfer the lingering dough to the baking sheet with the seam down, this can be done using a thin plastic cutting board. Bake the bread for the first 10 minutes at 240 degrees, then lower the temperature to 180 degrees and bake for another 40-45 minutes.

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Bread on

Cool the finished bread a little on the wire rack and serve. The leavened bread "Levito Madre" turned out to be crispy, aromatic, porous, very tasty.

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