Pane con Licoli, Semola e Integrale


flavio_campaniolo
Preparation time
Difficulty
Cooking time
Servings
Lievitazione
Pane con licoli senza pentola, 20% semola e integrale. Croccante, alveolato, cotto su pietra o teglia, con 75% di idratazione. Rustico e profumato. #paneconlicoli #panefattoincasa #senzapentola #lievitonaturale #licoli #farinealternative #paneartigianale #panedicasa #semola
Ingredients
- Water365 ml
- Type 0 flour300 g
- Li.co.li. (Starter)120 g
- Remilled durum wheat semolina100 g
- Whole wheat flour100 g
- Fine salt10 g
Procedure
0. Refresh the licoli At least 6–8 hours in advance, refresh your LICOLI in a 1:1:1 ratio (e.g. 50 g licoli + 50 g water + 50 g type 00 flour). Use it when it doubles in size (at peak ripening).
1. Autolyse (optional but recommended) • In a bowl, combine all the flours with 330 g of water (keep 35 g aside for later). • Mix until moistened, cover, and let rest for 1 hour.
2. Dough • Add the licoli and begin kneading by hand, using slap & fold or coil fold techniques. • After 5 minutes, add the salt and the remaining water (35 g) a little at a time. • Continue working the dough until it is smooth and well-bonded (10–15 minutes total).
3. Folds and bends (first rising) • Make 2–3 folds every 30 minutes (coil fold or stretch & fold) for about 2 hours. • Then leave to rise until 70–80% increased in volume (about 4–6 hours at 23–24°C).
4. Shaping • Turn out onto a lightly floured surface, pre-shape (lightly round off), rest for 20 minutes. • Give the final shape (loaf or round shape), place in a floured basket with the seam facing upwards.
5. Second rising • Cover and let rise for another 30–60 minutes at room temperature. • Then refrigerate at 4°C for 8–12 hours (optional, but improves the flavor and crust).
6. Preheat the oven to 250°C (480°F), with a baking stone or pan inside, for 45 minutes. Remove the bread from the refrigerator, turn it out onto parchment paper, and score it with a razor blade. Mist the oven with water to create steam (or place a pan with boiling water on the bottom). Bake with parchment paper directly on the baking stone/pan.
7. Cooking times: • 250°C – 20 min (with steam) • 190°C – 25–30 min (without steam) • Open the door for the last 5 minutes to dry the crust well. Cool on a wire rack for at least 1 hour before slicing.
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Creation date Jul 09, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.