Ruf Organic Sourdough Lievito Madre: Unit: 3 times 35 g

Mild wheat sourdough

Ruf Organic Lievito Madre. The Lievito Madre (also called mother yeast) in powder form is a mild wheat sourdough with natural, organic yeasts. It is produced naturally by the Merano mill in Italy and then gently dried. The longer resting times before baking create a natural, particularly digestible dough loosening, which makes baking specialties such as ciabatta, pinsa and pizza a unique Mediterranean culinary experience.

Recipe tip: 2 ciabatta baquettes

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500 g wheat flour, type 550
1 bag of RUF Lievito Madre
3 g sugar (approx. 1 tsp)
10 g salt (approx. 2 tsp)
350 ml lukewarm water
2 tbsp olive oil
some rye flour

1. Prepare dough

Put the flour, a bag of Lievito Madre, sugar and salt in a mixing bowl and mix. Add lukewarm water and olive oil. Knead with an electric mixer (dough hook) on the lowest setting for about 5 minutes to form a soft dough. Use a dough scraper to place the sticky dough in an oiled bowl and let it rise, well covered, in a warm place (dough temperature approx. 27°C) for 6-7 hours. The correct dough temperature is very important for the dough volume. During this time, fold the dough 2-3 times with wet hands

2. Baking

After the dough has risen, shape it into two ciabatta loaves on a table floured with rye flour (baquette folding technique). Dust the baking tray lined with heat-resistant baking paper with rye flour and place the formed baquettes on the baking tray with the seam side down. Let the dough rest again in a warm place (e.g. in the oven with the oven light on) for about 80 minutes. Remove the baquettes from the oven and bake them in the preheated oven for about 5 minutes at 250°C top and bottom heat and then bake them at 200°C for another 15 minutes.

Original Product Name:

EAN / GTIN:

4002809021824

Shipping Weight:

Ingredients:

Dried natural yeast (Lievito madre) from wheat flour type 0*.
* From certified organic farming.

May contain traces of egg, milk, soy, mustard and nuts due to production.