Name: Italian durum wheat bread, made with "Lievito Madre Piomontese"
Total time: 420 min
Yield: 1 loaf
Ingredients: 40 g Levain / sourdough starter; 40 g flour; 15 g water; 300 g water; 460 g durum wheat flour; 10 g salt

Italian durum wheat bread, made with "Lievito Madre Piomontese"

A mild Italian-style durum wheat sourdough bread made with a stiff Lievito Madre Piemontese starter fermented under water. The process emphasizes gentle acidity, strength-building through folds, lamination before final proof, and a cold overnight fermentation for flavor and handling.

500g flour

67% hydration

1 loaf

Lievito Madre Piemontese

40g Levain / sourdough starter40g flour15g water

Main dough

300g water95g Lievito Madre Piemontese 460g durum wheat flour10g salt

Steps

1

Lievito Madre Piemontese

Feed the starter repeatedly until it becomes a stiff, mild culture with a dough-like consistency. Keep it submerged under water in a container with as little trapped air as practical, and refresh again whenever it doubles.
2

Main dough

Mix until the dough reaches a good, workable consistency. Develop strength with stretch and folds during bulk fermentation until the dough becomes smoother, stronger, and moderately aerated.

3h
3

Bulk fermentation

Let the dough continue fermenting until it has increased by about half in volume and feels lively but still strong.

4h
4

Laminate and shape

Gently laminate the dough to organize structure, then shape and place seam-side up in a fermentation basket.
5

Cold proof

Refrigerate overnight for the final proof.
6

Bake

Bake until the loaf is well expanded, deeply colored, and the crust is fully set.