What a wonderful aroma is wafting through the house right now: I can hardly wait to cut the bread tomorrow morning.
The flours are all from www.bongu.de - this aroma!!! A pleasure every time anew.
Recipe:
- 250 g T110 dark French country bread flour
- 250 g Tipo 0(violet)
- 130 g Lievito Madre straight from the fridge,
- 320 g warm water,
- 12g salt,
- 12 g butter,
- 1 teaspoon active baking malt,
- 2 g yeast
Amount for 1 loaf from the 1 kg proofing basket
Preparation:
Knead the ingredients for 2 minutes until there are no more flour pockets. Leave to rest for 45 minutes. Add to the dough and knead slowly for 7-9 minutes on speed 0-1. The dough should then come away from the bowl very easily and have a completely smooth surface. Leave the dough to mature in an oiled bowl with a lid for 4-5 hours at room temperature. Stretch and fold four times during this time. It should have at least tripled in size before it is shaped. Tip out onto the floured work surface and press as little air out of the dough as possible. Take the dough at two edges and fold it over towards the center, pinching it together a little. Repeat this on the other edges to form a kind of pocket. Turn the dough onto the end and push it round a little more. Then place in the floured basket with the end at the bottom. Leave to mature for 45-60 minutes. Preheat the oven with the pan and lid to 250 °C. Tip the dough into the casting pot (end at the top), put the lid on and immediately place in the hot oven. Allow the temperature to drop to 215 °C. Bake for 50-60 minutes. Remove the lid for the last 10 minutes so that it browns well.
