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Italian sourdough (Levito madre) - cultivation and care (page 29)

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Velvet
Bread on Levito Madre, cold fermentation (12 hours in the refrigerator; not enough, you could hold more so that the pores were larger).
Sourdough is a little over a month old.

Italian sourdough (Levito madre) - cultivation and care

It contains sourdough, water, flour, salt. No sugar, no butter. With preliminary autolysis. Hydration 69%. The crumb is rubbery and springy. Very aromatic.
According to the recipe of one Instagram blogger (in English). If possible, I can post a link.

Recently I complained on another topic that bread with this sourdough turns out to be sour, it's not mine, etc. So this bread does not have a drop of sourness. Was eaten instantly.

According to the same recipe, but on a different flour
Italian sourdough (Levito madre) - cultivation and care
Was baked 1 day before the top. Hydration 71%. Before baking, the dough was weaker, so the bread ran out. In the refrigerator it was 2-3 hours longer.

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