Sourdough communal bread (Pane Comune con Lievito Madre)

Sourdough communal bread (Pane Comune con Lievito Madre)

Category: Sourdough bread

Kitchen: italian

Ingredients
Wheat sourdough 100%	100 g
Wheat flour	400 g
Wheat germ flakes	13 g
Water	245 g
Salt	9 g
Maltose syrup	5 g
Pressed yeast	3 g
Fermented malt	2g

Cooking method

• Fry the wheat germ flakes. Take the sourdough at its peak. If you feed the starter culture from the refrigerator twice beforehand.
• Dissolve the starter culture in 200 g of water, add 300 g of flour. mixed with wheat germ flakes, mix until smooth, cover with foil and leave for autolysis (gluten development) for 30 minutes.
• Dissolve yeast, molasses in 45 g of the remaining water and put in a warm place for 20 minutes to activate the yeast.
• After the end of autolysis, combine all the ingredients, knead at the first speed for 5 minutes and continue at the second speed until the gluten develops well.
• Transfer the dough to a bowl greased with vegetable oil, cover and leave to ferment - 1 hour at 27 ° C. The dough should double in size.
• Put the dough out of a bowl, collect in a ball and rest for 15-20 minutes. Then, shape into a round or oval loaf as desired. Can be divided into 2 small loaves.
• Proofing -1 hour or 1 hour 15 minutes in a basket covered with a bag.
• Baking - steamed for the first 12 minutes at 230 ° C, then 30 minutes at 200 ° C.
• 
• Blog Bread Recipe 🔗 The author has a recipe for bread with 50% sourdough, since I had 100% sourdough ready at that time, I counted on the amount of dough convenient for me and baked it with my sourdough.
• The oven can be either with or without yeast, in this case you need to look at the condition of the dough and increase the fermentation and proofing time.
• After an hour of fermentation, I left the dough in the refrigerator several times for several hours. This made the bread only better.

The dish is designed for

1 bread, 750 g

Cooking program:

Baking in the oven

Note

Probably we can say that the bread did not open quite correctly in the cuts. But I aimed for these cuts to get a crisp and soft crumb. A small amount of toasted wheat germ gave the bread a very pleasant, slightly nutty flavor. The crust is soft, crunchy crust, retains freshness and taste for several days. My family really liked the bread.
Bake to your health!

[Vasilisa]

Vasilisa, fantasy! Incredibly beautiful bread!

[Vasilisa]

Vasilisa, the bread is amazing! What a handsome man! And the cuts are just gorgeous!

[Vasilisa]

Vasilisa, Fantastic bread!
I really wanted to bookmark it, but I can't imagine where to get these embryos ??

[Vasilisa]

Oh, Vasilisawhat a wonderful bread! There are wheat flakes, but there is no starter culture 00000. : cray: I can send the girls embryos for a wonderful bread.

[Basilisk!]

Basilisk!This is fantastic! I don't know what the correct cuts are then!
Good for you, Muscovites! You can buy everything! And where can I look for these flakes of wheat germs in a distant Ukrainian province ?!
Great recipe. Everything, as always, is perfect.

Vasilisa !! I've been trying on him for a long time. at first there were no germs, now she has acquired flour from wheat germs. need to bake! Thanks for the details, once again I am convinced from your lips everything is clearer to me

Bread handsome

[Vasilisa]

Vasilisa, the most magnificent bread !!!! The name is funny, just pleased and how beautiful it is - like a flower opened, you can admire such photos endlessly

The bread beckons to bake me.Only where to get Fermented malt, Maltose syrup, Wheat germ flakes if there are only freaks around here I can't translate to ask around. It's a pity, but I wanted to look very tasty

[Sonadora]

Sonadora - Marina, Twist- Marisha, Marusya- Manya,lu_estrada -Ludimila ang-kay -Angela, Galina S-Galya, SanechkaA -Sasha, sir -Tatyana. Thanks everyone! I am very pleased that you liked the bread. It is really worth baking.
Wheat germ flakes are of course difficult to replace. Look in the diabetic diet food sections, sometimes we just don't pay attention to these sections, and I buy there both bran and germ flakes. Maltose syrup is added in such a small amount that it is, in a pinch. can be replaced with honey. Unfermented malt can be made at home.
Basically, both maltose syrup and malt are added in order to improve the quality of the flour. Perhaps you already sell flour fortified with malt. Here Galya writes that they have flour with wheat germ. So nothing is impossible, there is always a strong desire to come up with something. As a last resort, there are online stores ...
Good luck to everyone and good baking !!

[Vasilisa]

Vasilisa, what a handsome man, you can't get rid of eye slits !!! I can’t stop looking! The crust is so tanned and crumbly, the crumb is lacy, and it asks for a piece of bread in your mouth!
That's it, I'm starting to grow wheat leaven!

Olya, the main thing is desire and everything will work out!

Good day. The bread is excellent. Please tell me what recipe did you use to make the leaven?

Good day! Thank you! I made the leaven according to R. Bertina, the second was prepared according to Hamelman (from the book "Bread, technology and recipe"). In principle, it does not matter what recipe the sourdough is prepared according to. If it is active, it rises normally, then any sourdough will give a good result when baking bread.

[Vasilisa]

Vasilisaand how did I miss this? I'm not indifferent to such handsome men And your very sophistication! Everything, everything as I love!

Thank you Natasha! This is really your style bread ...

This is really your style bread ...

So I love him very much ...!

So he answers you in return ...

[Vasilisa]

Vasilisa, I still baked this communal bread!

And even if outwardly he is not handsome, he is so tasty (though without wheat germs), the crumb is springy, the crust is crispy. Next time I'll try baking without adding yeast.
Thank you very much for the recipe for such a wonderful bread.
How did you make "these cuts"? It turned out very nicely! Teach me please

To your health, Olya! This is really delicious bread and well done for baking it. You can also bake with yeast, there is nothing wrong with that, if you put them a little, but the result is more guaranteed.
Cuts, I would be glad to teach, there are no special secrets here. Everything should match, especially the proofing. If it is too long, it will blur. The amount of steam, no more. not less. The workpiece must be opened a little earlier so that it airs slightly. The knife or razor must be sharp. The hand is confident ... I also do not always match everything and it turns out, just at some point, it seems to start to turn out better by itself ... And also, just a moment of inspiration ...
I'm sure you can do it too.

Thank you, Vasilisa! I will continue to study and be inspired!

[Vasilisa]

Vasilisa! I really like this bread, I baked it again and I want to show off from all angles. Baked without yeast, the sourdough was ~ 200 g, I counted flour and water, respectively. When I put the bar out of the basket and made the cuts, he was very flat on the paper - I thought it would work cake. But on the hot stone, the bar got together and became almost round. I was very happy!!! Thanks for the great recipe!

Olya, how wonderful the cuts have opened ... It can be seen that the hand is becoming more confident.
And the loaf itself is so plump, round Well done! If you find wheat germ, try it with it; when lightly toasted, they give a light nutty flavor to bread.
Thank you for showing your bread!

Thank you, Vasilisa! It's a pleasure to receive a praise from you! Sprouted wheat grains appeared in our store - is this what we need? And after frying them somehow need to be chopped?

Olya, they were sold already crushed in bags in the departments for diabetics. I haven't seen anything lately. The bag said - Wheat germ flakes. Probably these can also be crushed and then dried in a pan.

I see, thanks, I will definitely try

very tasty bread, baked in a glass roaster and without cuts. I'm very happy with the recipe.

I am glad that you liked the bread, bake for health!

beautiful bread

Pane Comune con Lievito Madre

from Italian = Usual Yeast bread

nifigasse - ordinary, Italians are such magicians

and our girls are even weirder

Lievito Madre is a leaven, Lievito is a yeast

[ElenaNar]

ElenaNar, You wrote everything correctly. Levito madre is an Italian thick starter culture of 50% moisture. In this recipe, communal bread is a direct translation, it means ordinary, everyday bread. And it was cooked with leaven. It can be baked with or without a small amount of industrial yeast, but then the fermentation and proofing times will increase. By the way, it turns out well with cold proofing in the refrigerator at 4 C for 12 hours.