Rustic whole wheat bread with mixed leavening


Integrale Semolina 5000 g
Licoli 2500 g 50%
Salt 112 g 1,8%
Compressed Yeast 50 g 1%
Water 3250 g 75%
Malt 10 g 0,2%
Put the flour, salt, yeast and 80% of the recipe water into the machine.
Knead for about 5 minutes, then add the licoli.
Knead well and add the rest of the water a little at a time.
Complete kneading at the recommended final temperature of 27°C.

Let rest for about 60 minutes in a leavening cell at 28°C with 70% humidity.
Cut into portions of desired weight and shape gently.
Let portions rise for about 30 minutes, dust with flour, cut the dough surface and bake.
Start baking at 240° with steam and then decrease temperature; finish baking at 200°C with open valve for the last 10 minutes.
For a strong licoli, I recommend refreshing it the day before production with the following proportions: 1:2:2, i.e. one part of yeast, two parts of flour and two parts of water.
Let it rise and then store it in the fridge.
The next day it should have doubled in size and can be used without further refreshment, even if it is cold.

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