Easy Lievito Madre Bread
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Resting Time
12 hrs
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Total Time
12 hrs 45 mins
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Servings
1 loaf
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Course
Main Course, Breakfast, Lunch
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Cuisine
Italian
Easy Lievito Madre Bread
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- Lievito Madre 100 g, active
- 1 teaspoon salt
- ½ teaspoon honey
- all-purpose flour 300 g, or bread flour
- water 155 ml, lukewarm
Instructions
- In a stand mixer add the water, honey and lievito madre broken into pieces, mix to combine. Add the flour and knead one minute then add the salt and knead 5-6 minutes until the dough pulls away from the sides of the bowl. ½ teaspoon honey
- On a flat surface form the dough into a ball then place in a lightly oiled bowl turning the dough to lightly coat in the oil. Cover with plastic and let rise 8-10 hours or until doubled in volume.
- Move the dough to a flat surface and fold one way then the other (like an envelope) then form in to a ball or a small loaf, place on a parchment paper lined baking sheet, cover and let rise for approximately 4 hours.
- Pre-heat oven to 480F / 250C. Place an empty pan at the bottom of the oven. When the oven has pre-heated add a cup of very hot water to the pan before placing the bread on the baking sheet in the oven on the middle rack.
- Dust the top of the loaf with a little flour and score. Place in the oven and bake 10 minutes, lower the heat to 425F/220C and bake again for 10 minutes, then lower the heat to 400F/200C and bake again for 10 minutes, if the bread is not done (internal temperature 180 - 210F / 82-99C) then lower the heat to 350F/180C and bake for another 5-10 minutes or until done. Move immediately to a wire rack to cool completely before slicing and serving. Enjoy!
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