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Levito Madre dry sourdough is a ready-to-use, balanced product. It works like dry yeast. We took it when we needed it, and kept the rest until the next time.
Just dissolve it in warm water and immediately knead it.
If we make long-maturing bread, more than 8 hours, only 3% is enough. And we keep the dough in the refrigerator. If we want it faster, today for today, then 5% of the amount of flour and keep it warm.
If you want to make a buttery dough, then you need to take 5-8% of the sourdough from the total amount of flour. It all depends on the amount of fats and eggs in the recipe
Just dissolve it in warm water and immediately knead it.
If we make long-maturing bread, more than 8 hours, only 3% is enough. And we keep the dough in the refrigerator. If we want it faster, today for today, then 5% of the amount of flour and keep it warm.
If you want to make a buttery dough, then you need to take 5-8% of the sourdough from the total amount of flour. It all depends on the amount of fats and eggs in the recipe
I do it like this: I put a bowl on the scales, poured in:
15 grams of Lievito Madre dry sourdough
380 grams of water - stirred.
Then 500 grams of flour
10 grams of salt - lightly kneaded in that bowl.
Covered with a towel.
After 30 minutes of kneading according to the envelope principle. Pulled one edge to the middle, pulled the other side to the middle, and so on from four corners.
Covered again and stood for 30 minutes
There should be three such approaches.
The last time we spread it on parchment and in a tall bowl, cover with another and keep it in the refrigerator until morning.
In the morning, preheat the oven to 200 degrees along with baking dishes.
And quickly take the paper and put it in this form.
Bake for 30 minutes with a lid at 200 degrees, and 30 without a lid at 180 degrees.