Lievito Madre Discard Bread

This lievito madre discard bread is naturally leavened with no added commercial yeast. It has a soft, chewy interior, a crisp golden crust, and a mild sourdough flavor.

📝 Ingredients

• 300 g all purpose flour
• 1 teaspoon honey
• 200 ml luke warm water
• 120 g lievito madre discard (not more then 3-4 days old)
• 1 teaspoon salt

👨‍🍳 Instructions

1. 1Sift the flour into the stand mixing bowl, add the honey, water and lievito madre, knead for 10 minutes, add the salt and continue kneading for another 5 minutes, it will be slightly tacky, if too wet then add more flour. Cover the dough with a tea towel and let rest 30 minutes.
2. 2Move the dough to a lightly floured flat surface and fold two times, turning 180 degrees, do this three times, 30 minutes apart.
3. 3Shape the dough into a ball, place in a lightly oil bowl, turning the dough to cover lightly in oil, cover the bowl with plastic wrap, place in a warm draft free area and let rise 8-12 hours or until doubled in bulk.
4. 4Move the dough to a lightly floured flat surface, gently flatten with the palm of your hand then fold like an envelope, and form into a loaf or ball sealing the edges. Place the loaf in a greased or parchment paper lined pan or dutch oven, cover and let rise in a warm draft free area for 3-4 hours until doubled.
5. 5Pre-heat oven to 450F/235C. Place an empty pan on the bottom of the oven. Boil 1-1½ cups of water in a small pot.
6. 6Once the bread has risen, lightly dust with flour and score. Pour the boiling water into the empty pan, place the dough (in the pan or dutch oven) onto the middle rack in the oven and bake for 15 minutes, lower the heat to 425F/220C bake for 10 minutes the lower the heat again to 350F/180C and continue to bake for 10-15 minutes or until done. The internal temperature will be 190-210F/88-99C. Immediately move the loaf to a wire rack to cool completely before slicing. Enjoy!