Mixed Wheat and Rye Bread with Lievito Madre
After my sourdough passed away after a few weeks unattended in the fridge, I have now a new friend. Lievito Madre, a more dry version of a sourdough. It is more forgiving and quite strong in rising bread in the oven.
A couple experiments have still to come to figure out the right amounts of water and yeast that needs to be put (if at all).
The recipe of today is for a mixed bread, I imagined something rich in texture, with a rusty crust, a bit like a pain a la campagne. If had tried it the following way:
- 280g Lievito Madre (140g from full grain, 140g from all purpose flour)
- 100g rye sourdough
- 260g bio grade all purpose flour (Type 550 in Germany)
- 125g wheat full grain, milled before preparation
- 50g rye full grain, milled before preparation
- 280ml water
- 4g fresh yeast
- 16g coarse sea salt
Kneading for 6 minutes on lowest level on the Kenwood CookingChef, then 11 minutes on level 2.
Let it sit for 3 hours, covered with folding and turning every 30 minutes. After the 3 hours, put it into shape and let it sit again for 45 to 60 minutes in a basket with linnen.
The oven should be well heated at around 250 degrees centigrade, baking for 10 minutes with steam. Let the steam go out of the oven and turn down the heat to around 210 degrees, bake for another 35 to 40 minutes.