Pane Sera
Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking?
Right, well you throw all of it into a recipe, knead a dough and then put it into a dough tub, fold it once and then into the fridge! The next day, whether after 10 or 20 hours out of the refrigerator, let stand for 60-90 minutes and shape.
It doesn’t matter what sourdough you use, the sourdough has the role of improving the taste. The freshness of the sourdough also doesn’t matter! It can be from a fully ripe sourdough that has already been in the refrigerator for a few days. The only thing you have to pay attention to is the estimated maturation time in the refrigerator. The shorter the time in the refrigerator – the more sourdough can be used.
I wrote recipes for you that use different sourdoughs. The only difference lies in the hydration of the sourdough used and the maturity time in the refrigerator.
ATTENTION: Wheat and rye sourdough can also be mixed! If the sourdough is processed directly from the refrigerator, the bulk water temperature must be increased – if possible, remove the sourdough from the refrigerator and bring it to room temperature before making the dough!
Recipe for Rye and Wheat Sourdough
With a hydration (TA) of 200 + subsequent maturation time of 18-24 hours at 4°C :
- 750g T65
- 250g T80
- 720g Water 20°C
- 150g Wheat or rye sourdough (TA 200 /20-24°C)
Mix the ingredients and let stand for 30 minutes to autolyse
- 25g Salt
- 3g Yeast
Add the salt and yeast and mix for 8 minutes slowly. Then the dough is kneaded quickly for 8 minutes. The dough should be well kneaded.
Recipe for Lievito Madre
With a hydration (TA) 150 + subsequent maturation time 18-24 hours at 4°C :
- 750g T65
- 250g T80
- 740g Water 20°C
- 150g Lievito Madre (DT: 20-24°C)
Mix the ingredients and let stand for 30 minutes to autolyse
- 25g Salt
- 3g Yeast
Add the salt and yeast and mix for 8 minutes slowly. Then the dough is kneaded quickly for 8 minutes. The dough should be well kneaded.
Recipe for Rye and Wheat Sourdough
With a hydration(TA) of 200 + subsequent maturation time of 10-14 hours at 4°C :
- 600g T65
- 250g T80
- 600g Water 20°C
- 400g Wheat or rye sourdough (TA 200 /20-24°C)
Mix the ingredients and let stand for 30 minutes to autolyse
- 25g Salz
- 3g Hefe
Add the salt and yeast and mix for 8 minutes slowly. Then the dough is kneaded quickly for 8 minutes. The dough should be well kneaded.
Recipe for Lievito Madre
With a hydration (TA) of 150 + subsequent maturation time of 10-14 hours at 4°C :
- 600g T65
- 250g T80
- 680g Water 20°C
- 300g Lievito Madre (DT: 20-24°C)
Mix the ingredients and let stand for 30 minutes to autolyse
- 25g Salt
- 3g Yeast
Add the salt and yeast and mix for 8 minutes slowly. Then the dough is kneaded quickly for 8 minutes. The dough should be well kneaded
The given recipes are only guidelines! Maturity time and sourdough amounts can be increased or decreased as desired.
Work up:
- After making the dough it is stored in a lightly oiled dough tub. The volume should at least double in the refrigerator! So that the dough can quickly cool to 4°C it would be wise to store the dough in two tubs.
- In order to add some stability to the dough structure, it is folded once before the cooling phase. Fold comes after 30-40 minutes then place the dough immediately in the refrigerator- storage duration, see recipes.
- On the next day, the dough tubs should be removed from the refrigerator 1 hour before working further. The warming of the dough to room temperature has the advantage of making it easier to shape. The result is a beautiful and open pored crumb.
- After the dough has acclimatized, you can begin to shape the dough! The bread pictured in the recipes was produced as follows: Separate the dough into 600g pieces, loosely fold from all sides and place seam-side down on a baking peel. After about 70 minutes the dough is lightly scored and slid into the oven at 250°C with strong steam.
- Steam remains in the oven until the end. After an initial baking phase of 15 minutes, the oven temperature can be reduced to 235°C. For a dough size of 600g, the baking time should be about 35 minutes.
