No Knead Lievito Madre Bread

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Learn how to make easy Lievito Madre No-Knead Bread. A simple artisan bread recipe full of authentic sourdough flavour.

Prep Time20

Cook Time45

Resting / Rising Time13

Total Time14 5

Course: Breakfast, Lunch, Side Dish

Cuisine: Italian

Servings: loaf

Calories: 1934kcal

Author: Rosemary Molloy

Ingredients

365 ml lukewarm water (divided)
110 g active lievito madre (broken in pieces)
½ tablespoon honey
300 g semolina flour
200 g bread flour
7½ g salt

Instructions

In a small bowl add 122 ml of the water and the lievito madre, mix together (it's easiest to mix with clean hands) add the honey and mix together.
In a large bowl whisk together the flours and salt, add the lievito madre mixture and remaining water, mix together with a wooden spoon or spatula, cover with plastic wrap or a clean tea towel and place in a warm draft free area for approximately 10-16 hours or until doubled.
Move the dough to a semolina floured flat surface and fold to form a loaf, dust lightly with semolina flour then cover with a tea towel and let rise 2-3 hours in a warm draft free area.
Place a parchment paper lined dutch oven (with the lid on) in the oven, then pre-heat oven to 400F/200C. Let the oven heat for about 20 minutes.
Carefully remove the hot dutch oven from the oven, remove the lid and flip the dough (seam side up) into the dutch oven. Cover and bake for 30 minutes, remove the lid and continue to bake for approximately 10-15 minutes. Move the dough (with the parchment paper) immediately to a wire rack to cool completely before slicing. Enjoy!
Dough is baked when the internal temperature is 190-210F / 88-99C.

Notes

active lievito madre - means has been fed and allowed to ferment for 4–8 hours, doubling in size.

Store the bread at room temperature, loosely wrapped or in a bread bag, for 3 to 4 days (it’s best in the first couple of days). If it starts to feel dry, toast or warm slices to refresh it.

Freeze: For longer storage, slice once completely cool and freeze in a freezer bag for up to 2 months. Thaw at room temperature and toast or warm to bring it back.

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