Pagnotta

Instructions

1. Knead the water, flour and levito madre in a food processor for 4-5 minutes on a low setting.
2. Only then add the salt, increase the kneading speed of the food processor and knead the dough for a further 15-20 minutes
3. Place the dough in a lightly greased bowl, cover and leave to rest at room temperature for 4 hours
4. In the meantime, stretch and fold the dough 1-2 times on all sides:
5. Then cover the dough again and leave to rest for the rest of the time
6. Then place the dough in the fridge for 12 to max. 36 hours.
7. Allow the dough to acclimatise at room temperature for 2 hours before further processing
8. Then, gently fold the dough over a floured work surface 2-3 times to obtain a smooth surface.
9. Shape the dough into an even round shape and make sure that it is sealed at the bottom.
10. Then place the dough piece in a round proofing basket with the lid facing upwards, cover and leave to proof for 50 minutes at room temperature.
11. In the meantime, preheat the oven to 250 degrees top/bottom heat with a baking tray in the lower half of the oven.
12. After the dough has proofed, turn the dough piece out onto a piece of baking paper cut to size (the seal is now at the bottom) and cut the surface of the dough three times with a straight blade
13. Then place the dough piece with the paper on a bread shovel and slide it directly onto the hot baking tray in the oven
14. Steam the oven, reduce the oven temperature to 220 degrees and bake the bread for 20 minutes.
15. After 20 minutes, open the oven door briefly to allow the steam to escape and then bake the bread for a further 30-35 minutes.