Pane con Licoli, Semola e Integrale

Immagine Ricetta

flavio_campaniolo

Preparation time

Orologio40 minuti

Difficulty

OrologioMedia

Cooking time

Orologio50 minuti

Servings

Porzioni6

Lievitazione

Orologio8 ore

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

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