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Pane · lievito madre

Warm bulk, cold final proof, bake in the morning

Light wheat sourdough bread.

A mild everyday loaf with a moist, open crumb and a deeply baked crust. The dough develops strength and flavour during the day, proofs in its basket overnight and goes straight from the fridge into a hot Dutch oven.

Total time20–24 h
Yield1 loaf · 1 kg
DifficultyMedium
Baking40–45 min
Afternoon4–6 h warmMix, fold and ferment
EveningShapePlace seam-side up in the basket
Overnight12–16 h coldFinal proof in the fridge
MorningBake coldIn a thoroughly preheated Dutch oven

Homemade bread

Your bread.

Live from the server
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Salt, yeast and sourdough flour share are based on the total flour.

Use a ripe, active starter at 100% hydration. It should reliably at least double after feeding and be near its peak when you mix the dough. Strong white bread flour makes the first attempt easier.

Schedule

  1. Mix the flour with about 90% of the water until no dry spots remain. Cover and rest for 30 minutes.
  2. Work in the starter, salt and remaining water. Aim for an even, elastic dough; not every flour will absorb all the water immediately.
  3. Bulk-ferment in the bowl for four to six hours at about 24–25 °C. Stretch and fold three times at 30–40 minute intervals during the first two hours.
  4. End bulk fermentation when the dough has grown by 40–60%, shows bubbles around the edge and feels lively when moved. Do not wait for it to double.
  5. Turn onto a lightly floured surface, pre-shape loosely and leave to relax for 20 minutes.
  6. Shape round or oblong with good tension but without pressing out the trapped gas. Place seam-side up in a well-floured proofing basket.
  7. Cover and refrigerate for 12–16 hours at about 4–6 °C.
  8. Preheat a cast-iron Dutch oven with its lid for at least 45 minutes at 250 °C conventional heat.
  9. Turn out the cold dough onto parchment or a peel, score it and lower it into the hot Dutch oven.
  10. Bake covered for 20 minutes at 240 °C. Remove the lid and bake for another 20–25 minutes at 220 °C until deeply coloured.
  11. Cool on a rack for at least two hours before slicing.

Read the dough, not the clock

Bulk fermentation depends mainly on starter activity and dough temperature. A dense dough without visible bubbles needs more warmth or time. If it spreads, sticks heavily and cannot hold tension during shaping, bulk fermentation was probably too long. Shape earlier or ferment cooler next time.

An uncontrolled split along the side usually points to underproofing or a shallow score. A flat score and a damp, tight crumb can indicate overproofing. A pale, soft base needs a longer preheat or a few extra minutes out of the pot.

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