Rustic sourdough bread Levito Madre

Category: Sourdough bread
Rustic sourdough bread Levito Madre

Ingredients

Levito Madre ferment 50% moisture 120g
Wheat flour, premium grade (1s) 340g
Rye flour (any) 45g
Water 260-270g
Salt 10g

Cooking method

  • Mix everything except the leaven and salt ... autolysis 30-40 min. Then knead, add the sourdough in pieces and add salt, then more water, if the dough requires it, 10 minutes. Fermentation for 3 hours, with 1-2 strokes. Forming with a hearth or in molds. Proofing is best in the refrigerator (10-12 hours). In the morning I take out the dough from the refrigerator, put it on the table, after half an hour I turn on the oven, the container on which I bake is not heated in the oven ... Baking is better under a hood or in a cauldron 240-250gr - 20 minutes, remove the lid and another 15 minutes -210 -220gr
  • Rustic sourdough bread Levito Madre
  • Rustic sourdough bread Levito Madre
  • Rustic sourdough bread Levito Madre
  • Rustic sourdough bread Levito Madre
  • Rustic sourdough bread Levito Madre
  • Rustic sourdough bread Levito Madre
  • So, I adapted the pan, from the Ourson multicooker, one handle broke off and I unscrewed them ...
  • Rustic sourdough bread Levito Madre

Note

This is delicious bread !!!

Painting
Helen, the bread is amazing! The aroma is felt even through the screen! And tell me, did you put the starr's leaven or feed it in the evening?
A flour, I suppose, Shugurovskaya?
Helen
Quote: Painting

Helen, the bread is amazing! The aroma is felt even through the screen! And tell me, did you put the starr's leaven or feed it in the evening?
A flour, I suppose, Shugurovskaya?
Shugurovskaya !! Did you buy this flour? I have 75g of sourdough in the refrigerator, in the morning I gave it ... I fed as usual 30 sourdough + 15 water + 30 flour, let it stand for 2 hours in a warm place, then in the refrigerator ...
The rest 45 also immediately fed 45 + 25 + 50 and left on the table, so on it I started the dough by the evening of 17-18 o'clock ... and the night in the refrigerator
Gala
What a handsome man!
Svetlana777
so I wanted the bread, beautiful, tasty, and the crust is straight mmmmm, it would have cracked the whole thing, watched the videos a bewitching sight - thank you so much, everything turned out so great (it is very important to see firsthand what it (dough) should be in the process of work.
Helen
Thank you girls for the praise! Especially from Galina, an experienced baker !!
Painting
Elena, yeah, I bought it. Baking made from it cannot be compared to anything! The taste and aroma are absolutely wonderful. I took it for a test (I used to take it in Penza), now I will order more with delivery, otherwise you won't carry a lot to my village.
Trishka
Pretty boy !
Helen
Trishkawhen are you ripe?
Tatyana1103
Elena, the bread is a smart thing to grow the leaven of Levito Madre
Trishka
Quote: Helen
will you mature
Until what?
Helen
Quote: Tatyana1103
it's not a big deal to grow Levito Madre's leaven

Quote: Trishka

Until what?
bring the leaven again?
Deva
Where do you buy Shugur flour?
Trishka
Quote: Helen
get a sourdough?
Nooooo, nihachu
Helen
Quote: Deva

Where do you buy Shugur flour?
Lena, on Kantemirovskaya pickup ... you can deliver ...
Quote: Trishka

Nooooo, nihachu
Fulyuganka !!!
Trishka
Quote: Helen
Fulyuganka
oh couple, I'm tired of her, brutally sour, so I ... don't want her yet.
Maybe I'll try some more hop.
Anatolyevna
Helen, Elena, Very nice bread! I went to admire!
Arka
Elena, magic bread! And the crust and crumb are just wonderful! Bravo!
Helen
Quote: Arka

Elena, magic bread! And the crust and crumb are just wonderful! Bravo!
Nata, embarrassed me .. Thank you for the praise, I am very pleased, especially from such specialists
Newbie
the crumb is delicious, but on my somehow not very bread, I decided to overfeed it in rye
Trishka
Leeyen, it's me, listen everyone, tell me, are we putting it in a plastic container for proofing in the refrigerator, or in a proofing basket already? I didn't understand ... I'm dull
Helen
Quote: Trishka

Leeyen, it's me, listen everyone, tell me, are we putting it in a plastic container for proofing in the refrigerator, or in a proofing basket already? I didn't understand ... I'm dull
Quote: Trishka
in the proofing basket
Trishka
Trishka
So I spanked with!
The result is a wonderful bread, delicious, with a crispy crust, and most importantly, leavened - and not sour, from the word "absolutely" !!!
Lenochka, thanks for the sourdough recipe and bread!
The ciabatta is next in line.
Here he is, handsome.
Rustic sourdough bread Levito Madre
And this is a cutter.
Rustic sourdough bread Levito Madre
!
Helen
Quote: Trishka

So I spanked with!
The result is a wonderful bread, delicious, with a crispy crust, and most importantly, leavened - and not sour, from the word "absolutely" !!!
Lenochka, thanks for the sourdough recipe and bread!
The ciabatta is next in line.
Here he is, handsome.
Rustic sourdough bread Levito Madre
And this is a cutter.
Rustic sourdough bread Levito Madre
!
Well, finally, I waited! Ksyusha, yes, he's not sour at all .. Excellent bread, you got it
Trishka
All thanks to you!
Yes, we got a little wound here, so I reported with a delay ...
Juliabg
Elena, good afternoon! The bread is gorgeous !!! In this regard, the question: do you still have such delicious bread recipes?) I have not found here ... Thank you very much in advance for your answer!
Helen
Quote: Juliabg

Elena, good afternoon! The bread is gorgeous !!! In this regard, the question: do you still have such delicious bread recipes?) I have not found here ... Thank you very much in advance for your answer!
I'm glad I liked the bread, but show it !? Try a ciabatta
Rustic sourdough bread Levito MadreCiabatta fermented with 50% moisture
(Helen)
Juliabg
Quote: Helen

I'm glad I liked the bread, but show it !? Try a ciabatta
Rustic sourdough bread Levito MadreCiabatta fermented with 50% moisture
(Helen)





The photo did not load ... I try again)
Rustic sourdough bread Levito Madre
Helen
Quote: Juliabg






The photo did not load ... I try again)
Rustic sourdough bread Levito Madre
Wow !!! What beauties !!!
Juliabg
Quote: Helen

Wow !!! What beauties !!!
Thank you very much for the compliment to the bread,
and most importantly, for his recipe !!!! I will definitely try the ciabatta!)) Unsubscribe!
Helen
Quote: Juliabg

Thank you very much for the compliment to the bread,
and most importantly, for his recipe !!!! I will definitely try the ciabatta!)) Unsubscribe!
I'm waiting!
Helen
Today I baked this bread on this sourdough
Rustic sourdough bread Levito Madre"Eternal" sourdough on potatoes, no flour
(Yuri K)

And here's the result!
Rustic sourdough bread Levito MadreRustic sourdough bread Levito MadreRustic sourdough bread Levito MadreRustic sourdough bread Levito Madre
Marysya27
To all
I, too, with bread only from HP Panasonic SD-ZP2000KTS. Here is the topic for her:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=528444.0
Here is my Levito Madre:
Rustic sourdough bread Levito Madre
And here is the bread:
Rustic sourdough bread Levito Madre
Rustic sourdough bread Levito Madre
Rustic sourdough bread Levito Madre
Everything is within the norms and time of the recipe. Nothing had to be added or added. Thanks a lot to the author!
Marysya27
And "ischo" one thanks:
Rustic sourdough bread Levito Madre
Rustic sourdough bread Levito Madre
Helen
Well tell me how what, what time !?
Marysya27
Elenochka, all according to the recipe Before shaping, remove the stirrer, after shaping: or in the refrigerator in a bucket overnight, and then for "Baking"; or for a 3, 5 or 6-hour bread making program (depending on the thermal state in the apartment and the activity of raising the dough)
Helen
Quote: Marysya27

Elenochka, all according to the recipe Before shaping, remove the stirrer, after shaping: or in the refrigerator in a bucket overnight, and then for "Baking"; or for a 3, 5 or 6-hour bread making program (depending on the thermal state in the apartment and the activity of raising the dough)
Marysya27
"Rustic" from Helen, by leaps and bounds from Jura, on the machine in hp at 6 hours:
Rustic sourdough bread Levito Madre
Rustic sourdough bread Levito Madre
Helen
Marysya27, you put everything into HP and turn on the program !?
M @ rtochka
And I came for such bread!
Marysya27, also wondering how to bake in a bread maker
iren-star
Thanks for the recipe !!!
True, I have a different leaven, but the composition of the products and the technology are the same.
Rustic sourdough bread Levito Madre
I didn't have time to take a picture of the roll, they ate it at dinner ...
Helen
Quote: iren-star

Thanks for the recipe !!!
True, I have a different leaven, but the composition of the products and the technology are the same.
Rustic sourdough bread Levito Madre
I didn't have time to take a picture of the roll, they ate it at dinner ...
Irina, great bread!
Marysya27
Quote: M @ rtochka
how to bake in a bread maker
Daria, Elenushka, sorry, I gape a little
In the subject of Yurinykh yeast, however, about another recipe "Derevensky" wrote. But the +/- scheme is similar


Quote: Marysya27
To activate, I took: 100 g of water, 100 g of flour, 1 tbsp.l (regular) sugar, 2 tbsp. l. (regular, full) starter cultures. Time - 12h.
For the dough: activated starter culture + 1.5 h. l. (xn) salts; 280g flour; 60g c / h flour; 60g rye flour; 230g whey. Kneading. It stood for 10 hours.
Formed bread. She took off the stirrer. I put the workpiece in a bucket. Incl. 6 hour program (in which baking is 50 ') with + 1 hour delayed start.
Standing and parting times of the dough may vary. Therefore, at the discretion I select HP programs for 3; 4; 5; 6 or 8 hours. If possible, I look after the lift, and when it is necessary incl. "Baking".

Lorrys
good day mistress of the recipe. forgive me please, but I'm confused. help kali weasel. these country breads are never given to me. and your photo is very beautiful. and you have been on the site for a long time. but the recipe is visible to the experienced. if I understand correctly: first we mix flour and water. mix just to moisture. let stand for 30-40 minutes. give leaven and salt. times? how to understand if still wada? and knead for 10 minutes like this, yak on your third video. Sorry, there is no photo of what kind of moisture the cesta should be. tada we put the yago for 3 hours and between that we put the ego 1-2 times as in your Easter video. apaslya 3 hours, we will shape as in your first video. put in the cold for 10-12 hours. further about how to bake, I understand. so I get it? Thank you so much. sorry cali what's wrong
Helen
Quote: Lorrys
we add leaven and salt. times?
First, add the leaven in parts, and at the end the salt
Quote: Lorrys
how to understand if still wada?
According to the state of the kolobok, if it is tight, then it is necessary to add water, if not, then it is not necessary
Quote: Lorrys
so I get it?
Well yes!
Today I baked this bread, but in the form and kept it warm, not cold ... tomorrow I will show a photo, now the bread is cooling
Lorrys
thank you. can you have a photo of the test, kagda next time you will be oven? you are welcome
Helen
Quote: Lorrys

thank you. can you have a photo of the test, kagda next time you will be oven? you are welcome
Okay!
Helen
I baked it in a mold, with potato-hop sourdough, with heat proofing, added millet porridge, left ...
Rustic sourdough bread Levito MadreRustic sourdough bread Levito MadreRustic sourdough bread Levito Madre
M @ rtochka
And today I baked with potato yeast. In the oven. I bake it for the third time. Today at dinner we ate half, with the words "very tasty bread!"
Thanks for the recipe

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers