Pane in cassetta con lievito madre liquido
flavio_campaniolo
Preparation time
20 minutiDifficulty
MediaCooking time
45 minutiServings
6Lievitazione
8 oreQuesto pane in cassetta, preparato con lievito madre liquido (licoli), unisce la forza della farina manitoba alla ricchezza della farina integrale, offrendo una mollica soffice e un sapore autentico. #paneincassetta #lievitomadre #licoli #panificazione #fattoincasa #paneintegrale #panebauletto #ricetteartigianali #pane #lievitazionenaturale
Ingredients
- Water320 ml
- Whole wheat flour200 g
- Manitoba flour200 g
- Li.co.li. (Starter)120 g
- Fine salt8 g
- Extra virgin olive oil1 tablespoon
Procedure
0. In a large bowl, combine the two flours and all the water called for in the recipe. Add the active sourdough starter, which should have been refreshed and doubled in volume in about 4–6 hours. Begin mixing vigorously with your hands or a Danish whisk until you obtain a rough but smooth dough. Continue kneading until an initial elastic structure forms: this step helps develop the gluten network, which is essential for supporting the leavening process.
1. Once the dough is well combined and begins to feel smooth, add the salt. Gently massage it into the mixture. Immediately add the tablespoon of seed oil. To avoid breaking the gluten structure, incorporate the oil by making folds in the bowl, folding the outer edges of the dough toward the center with gentle but firm movements. Continue until the dough is firm and slightly shinier.
2. Transfer the dough to a lightly greased or damp surface and proceed with three sets of wallet folds, spaced about 10 minutes apart. Each fold consists of taking one side of the dough, gently stretching it, and folding it toward the center, then doing the same with the opposite side, as if closing a letter. This step strengthens the dough, makes it tauter, and improves its resistance to baking.
3. After the final fold, shape the dough into a tightly closed ball, seam-side down. Let it rest for a few minutes, then transfer it to a lightly greased loaf pan, making sure to tuck it into the corners to ensure even rise. Cover with a lid and let it rise at room temperature (between 22°C and 26°C) for 6–8 hours, or until the dough reaches about 1 cm from the edge. Note: If the temperature is lower, increase the rising time; if it is higher, check after 5 hours.
4. Preheat a conventional oven to 190°C. Once the dough has risen to the desired level, place the pan directly in the oven, closed, and place it on the middle shelf. Bake for 45–50 minutes, without opening the lid during baking. If you prefer a slightly more golden crust, you can open the lid during the last 5 minutes. In any case, the bread is ready when the surface is golden brown and the pan makes a hollow sound when tapped lightly with a spoon.
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Creation date May 26, 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.