Quick Overview
For this Sourdough Bread with Licoli, I made a piece of solid sourdough into liquid yeast, Obtaining what is known as licoli, a liquid culture mother yeast that is less saur but of equal (if not more) strength than the solid Sourdough.
Introduction
I unquestionably favour sourdough when making large leafy items such as panettone, pandoro, Veneziane, and Colombe. For bread, pizza, and primary leafy products, Sourdough Bread with Licoli is favourable even because there is less chance of acid aftertaste, but let's focus on Sourdough Bread with Licoli.
The licoli is also easier to manage because it should not be kneaded but simply mixed (it is better blended because it incorporates air and oxygen). But I always end up making it die because, having also the sourdough, I get bored after the period in which I crave to use it, but every time, I regret it.
Sourdough Bread with Licoli is my preferred choice when I want something less acidic, and I do not use white flour (not so pronounced with wholemeal, more robust flavour).
Ingredients needed for this sourdough bread with licoli
400g Type 1 flour with w380-400 (I used the Manitoba from Molino Caputo)
310 grams of water
70g of yeast (which you can decrease if you decide to leave before 2 pm)
8 grams of salt
100g of the seed (I used sunflower, flax, and sesame seeds)
NOTE: I mentioned 300g of water, but I missed that I had added 10g more, so it was easy for the dough to absorb. I could have driven myself to add another 10, but I didn't want to risk it. Next time, I will reach 80% hydration by adding 320g of water.
And now ready to start preparing sourdough bread
These days, I have indulged in licoli yeast and made two loaves and 2 500g panettone. As for the sourdough bread, I tried one with slow maturation, which involves a series of steps, including resting for several hours in the fridge, but it offers incredible satisfaction!
So, I'm going to try my luck on other tests. I've got a taste of it! Over and out of here. I'm presenting you with this Sourdough Bread with Licoli...
Sourdough Bread with Licoli is something to try if you're new to sourdough.
This Sourdough Bread with Licoli requires little time to process, but many steps and long resting times are necessary to obtain the honeycomb of my—and I also believe your—dreams.
What you do to Begin
Licoli, in good health (regularly refreshed)
A mixer or expert hand
One Bowl of 24 or 26 cm in diameter
A bread-raising basket.
Preparation of Sourdough Bread with Licoli
Around 2:00 pm:
Take 50g of yeast and mo
This sourdough bread will have to rise for around 3 1/2 hours and be at least double, but it's best if it's triple or almost triple.
Around 4 pm:
Add flour to the mixer (or into a bowl if kneading by hand).
Pour 270g of water and knead for the time required to achieve a smooth and elastic dough.
Set aside the remaining 30g of water you will use later. Then cover it with a cloth and let it rest for 1 1 / 2-2 hours, the time necessary for the licoli to mature.
NOTE: This process is called AUTOLYSIS.
Let’s begin with the easy recipe.
Once the autolysis process ends, your yeast should have achieved its maximum- optimum growth- until it collapses.
Remove the cloth around your dough and add the yeast over it. Knead until stringing. Thanks to autolysis, the process will be pretty short. You must obtain a smooth, homogeneous, and very extensible dough.
Add the remaining 30g of water a little at a time, waiting for the mixture to absorb the previous dose before proceeding with the next.
When the dough has absorbed the last of the water, it should be less sticky and detach from the walls of the mixer or the bowl (if you have kneaded by hand).
Add the salt and knead to distribute it evenly. Finally, add the seeds to the dough, kneading at low speed to distribute them evenly. Try to finish the dough at 24 °.
Lightly grease the work surface. Transfer the dough to the surface; give it a series of wallet folds. This involves taking a flap of dough, extending it, and then bringing it towards the centre of the dough; then taking the opposite flap, extending it by pulling it well, and getting it over the dough. Then, rotate the dough 90 ° and repeat the procedure. Watch the video here.
Then, oil a large Tupperware container and place the dough in it. Label how high the dough is to ensure it grows under control. Close the container with a lid or a film.
Place the container to rise at 26-28° (if your licoli usually grow slowly, choose 28 °) for 3 1/2-4 hours. Then you'll be able to get the perfect dough and place it in the refrigerator, preferably between 9.30 pm and 10 pm.
Strengthening folds during rising.
The reinforcement folds every hour for 3 1/2 hours, during which the dough rises. Open the container every hour, then, with your hands lightly moist or buttered with oil, pick the outside of the dough (the one that reaches the walls of the container), softly draw it upwards, and bring it to the middle, sealing the sides in contact with the dough and pushing gently without deflating the dough. Spin the container for thirty degrees and repeat. Proceed like this before you return to the stage where you make the first fold. Wrap the container again and set it up again.
After the rising time, when you made three rows of reinforcement folds in the bowl every hour, we proceeded to shape the sourdough bread with licoli.
Moderately flour the working surface with durum wheat semolina flour. Flour the leaven basket adequately.
Shift the dough very softly on the top of the surface. Do not pull or flatten it; follow it as it comes down.
Now, create a round of folds to make the sourdough bread (called Pirlatura in Italian). Place the loaf in the baking pan with the folded closure facing upwards. Wrap the basket with a bag so that it doesn't get air. Ideally, there will be a shower cap (there are also specific ones for leavening).
Place the basket in the refrigerator's coldest parts, the bottom shelf or the vegetable drawers. It must remain at 4 ° for around 12/18h until the following day.
Once the oven is ready, flip the raising basket upside down onto the backing stone very gently to prevent the dough from flattening.
Quickly cut the surface of the bread at least once to help the raising during the baking process. I usually score the top of my sourdough bread based on the shape I gave it; if it is round, I do an X in the middle, which is oblongue; I usually do several diagonal cuts.
45-55 minutes, depending on the oven, your sourdough bread is ready to taste.
But now, enjoy the result of your freshly backed Sourdough Bread with Licoli.
FAQs on Sourdough bread
How long does sourdough bread take to rise?
This is a tricky question; natural yeast behaviour depends on several factors, including the type of flour (heavier flour takes a bit longer than light ones), the external temperature, the yeast strength (has been fed regularly or not) and the amount of yeast you're adding to your dough. I would suggest reading this other article: Understand Sourdough Yeast, What it is and How to Use It Properly in Your Baking Goods