Description of the preparation:
Levito Madre sourdough is the basis of Italian bakery, not only bread is baked on it, but also pizza and any other pastries. It is easy to make such a starter culture on my own; my starter culture was bred on grapes and has been living in my refrigerator for several years. Especially tasty is the bread on such a sourdough. Cooking it is easy if you follow this recipe. Of course, this is not the only bread recipe, but only one of them.
Prepare the ingredients.
To prepare the dough, mix the yeast, 70 ml. water and 2 tbsp. tablespoons of flour (of the total).
Stir the contents of the sponge, cover with cling film, put in a warm place for fermentation for 1.5-2 hours.
Over the past time, the sponge has increased in volume, numerous bubbles have appeared.
Pour water into the container for kneading the dough, add salt, sugar, pour the dough, stir to the state of the emulsion.
Add dry yeast to flour if you are not sure of the strength of your yeast or if you want to make bread in a shorter time. In any case, this does not harm the taste, as the acidity of the bread will be lower. You can not add dry yeast at all.
Knead the dough with a mixer and nozzle hook, knead for at least 5 minutes.
Pick the dough into a bowl, cover with cling film, put on the proofer for 2-3 hours.
After the time has passed and the dough has increased in volume by more than 2 times, you can start forming bread.
Sprinkle the working surface of the table with flour, lay out the dough, level it with your hands in a layer, tuck the corners of the dough down.
Grasp the formed corner of the dough, turn it to the center.
Tuck to the center of the edge of the cake.
Make another revolution, twisting into a "roll", fasten and roll up the seam.
Put the blank “seam up” on a thick piece of cloth, well “clogged” with flour, make rolls of kitchen towels from the sides, let the dough proof for 1 hour.
Carefully transfer the pastry dough onto the baking sheet with a “seam down”, this can be done using a thin plastic cutting board. Bake bread for the first 10 minutes at a temperature of 240 degrees, then lower the temperature to 180 degrees and bake another 40-45 minutes.
Cool the finished bread a little on a wire rack and you can serve it. Levito Madre sourdough bread turned out to be crispy, aromatic, porous, and very tasty.
Categories: Diet recipes