Loaf Story

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.

520g flour
64% hydration
1 loaf

Lievito Madre Piemontese

15 g water40 g sourdough starter40 g flour

Main dough

300 g water95 g Lievito Madre Piemontese 460 g durum wheat flour10 g 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 with steam

    Bake in a well-preheated oven with abundant steam so the loaf can expand before the crust sets.

    20min

  7. Bake without steam

    Vent the oven or remove the steam source and continue baking until the crust is deeply colored and the loaf is fully baked.

    25min