Pane in cassetta alla curcuma con licoli

flavio_campaniolo

Preparation time

20 minuti

Difficulty

Media

Cooking time

50 minuti

Servings

6

Extra time

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Pane in cassetta alla curcuma con lievito madre liquido (licoli), farina 0 e integrale, semi misti e profumo speziato. Soffice, dorato, digeribile: perfetto a colazione o per tartine salate. Ricetta con fermentazione naturale e cottura in tre fasi per una crosta croccante e un cuore morbido. #paneincassetta #lievitomadre #licoli #panefattoincasa #breadlovers #homemadebread #paneartigianale

Ingredients

• Type 0 flour
  330 g
• Water
  285 ml
• Whole wheat flour
  170 g
• Li.co.li. (Starter)
  150 g
• Flaxseeds
  15 g
• Sunflower seeds
  15 g
• Fine salt
  8 g
• Turmeric
  6 g

Procedure

0. Autolyse (optional but recommended) – 1 hour. Mix the flours with 250 g of water (reserve 35 g). Cover and let rest for 1 hour.

1. Add the licoli to the autolytic mixture. Knead well until completely combined. Add the salt and the turmeric dissolved in the remaining 35 g of water (this helps distribute it better). Knead until it is elastic and smooth. You can add the seeds at this stage (reserving a few for the surface).

2. Place the dough in a lightly greased bowl. Fold it twice, 30 minutes apart. Shape it into a loaf for the mold. Place it in the greased mold and cover. Let it rise until it reaches about the rim of the mold (8 hours at 24–25°C, depending on the strength of the sourdough starter).

3. Preheat oven to 220°C (425°F). Bake in the lower-middle rack: 1. 220°C (425°F) for 15 minutes 2. 180°C (350°F) for 20 minutes 3. Remove from the pan and bake for another 10 minutes directly on the rack. Remove from the oven and let cool completely on a wire rack.

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Creation date Jun 25, 2025

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