Pane Pugliese Con Lievito Madre

Summary

Ingredients

• 120 g sourdouh (Lievito madre)
• 600 g flour (steamed wheat or Italian durum wheat flour)
• 400 g water, lukewarm
• 20 g sea salt, from the mill

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Instructions

1. Freshen up the Lievito madre three times over 8 hours at room temperature. To do this, take out 100 g of an existing Lieveto madre and freshen it up with 50 g of wheat flour type 550 and water, depending on the consistency of the Lieveto madre. Lievito madre is a sourdough based on apples, whole wheat flour and water. I bred this myself and have been using it for weeks. If you don`t need it, you can keep it in the fridge, but it has to be freshened up at least once a week with 50 g flour and water. It is a very mild sourdough.
2. Sift the flour into a bowl and form a well. Pour in 400 g of lukewarm water and stir with a spoon until all the flour is moistened and forms a lump; takes about two minutes. Cover the bowl and let the dough stand at 24 ° C for 2 hours to autolysis.
3. Add the Lievito madre and mix by hand; fold with 2 fingers to the middle or with the pastry card; takes about a minute. Cover the bowl and let the dough rise for 1 hour
4. Flatten the dough a little, sprinkle 10 g of salt over it and fold the dough back from the edge to the middle. Turn the dough over, pour the remaining 10 g of salt over it and fold again evenly from the edge to the center. Cover the bowl and let stand for 30 minutes.
5. Now stretch and fold the dough three times every 15 minutes. From the edge to the center, turn the bowl a little and repeat the process several times until a ball with a smooth surface has formed. The dough becomes very elastic, almost rubbery.
6. Now repeat stretching and folding three times every 30 minutes. The dough becomes more and more elastic; if you cover it you can see that the dough is bubbling. Let stand another hour.
7. Then cover and leave to mature in the refrigerator for at least 12 hours (can take up to 72 hours). The result will be a phenomenally aromatic, fluffy bread.
8. Take the dough out of the refrigerator 2 hours before baking. Place the dough on a floured work surface and shape into a rectangle by gently tapping it. Stretch the short sides and fold them to the middle, now roll up from the short end like a beach towel. Grind into a firm ball by rounding and leave to rest for 30 minutes.
9. Preheat a cast iron roaster in the oven on top / bottom heat to 250 ° C. Then grind the dough into a ball again and cut into it with a razor blade, one or two oblong cuts.
10. Place the loaf on baking paper and place in the preheated roaster. Put the lid on and bake for 45 minutes on the lowest rack. Then remove the lid and bake open for another 15 minutes (our stove only needs around 7-10 minutes).
11. Let the bread cool on a rack and cut open after 2 hours at the earliest
12. Otherwise only practice, practice, practice - the bread is different every time, the flour plays a role (every bag from our miller is slightly different), the temperature, the water and the lievito madre all play a role; also letting it go or stretching and folding.
13. With this basic recipe I also make strong, hearty breads. To do this, only the flour is changed. Whole rye flour, whole wheat flour, spelled flour.

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