Pane integrale al lievito madre

Ingredienti

• 1 1/2 cups warm water ((filtered and unchlorinated))
• 1 1/4 cups active sourdough starter ((258 grams))
• 488 grams hard white wheat
• 2 Tbsp vital wheat gluten
• 1 tsp salt

Preparazione

1. 1

   --- Directions: ---

2. 2

   Combine and hydrate the dough (Autolyse): Combine the water, active starter, and freshly ground flour in a large bowl using your hands or a wooden spoon. Let it rest for 20 minutes.

3. 3

   Add salt and mix: Add the salt and mix well with your hands. Let it rest for 1 hour.

4. 4

   Stretch and fold the dough: Perform the first stretch and fold by pulling up one side of the dough over the top of the dough. Turn the bowl, and repeat this process for the other two sides of the dough. Do a total of 3-4 stretch-and-folds for the next hour.

5. 5

   bulk ferment: Allow the dough to bulk ferment for 4-5 hours.

6. 6

   Shape the dough into a ball.: Transfer the dough onto a silicone mat or counter. Pat it into a rectangle shape and fold in the sides to make a letter. Then, on the opposite side, roll it up to form a ball and pinch together the seams. Whirl the dough into a ball.

7. 7

   Proof the dough: Place the dough onto parchment paper lined with white bread or rice flour*. Rub the top with rice flour and score the top. Put the loaf with the paper into a bowl to rise for up to 1 hour.

8. 8

   Bake in a cast-iron Dutch: Preheat the oven to 450°F with the cast-iron Dutch. Once preheated, place the loaf inside and cover. Bake for 35 minutes covered, then uncover and bake for 12 more minutes.