Recipe for Sourdough Bread with Wheat Germ

Every recipe tells a story. This is the title we have given to the stories of those professionals who have chosen to use Mulino Padano flours to bring their dreams and projects to life.

The recipe below, Sourdough Bread with Wheat Germ, was created by Emanuele Mucchi from Dal Furnar. Emanuele revived his grandfather’s bakery with a new breadmaking approach, based on experimentation, care and attention to raw materials.

Ingredients

• 1 kg GranEssere GustoFibra N°4 flour
• 800 g cold water
• 250 g sourdough starter
• 20 g salt
• 5 g diastatic malt (optional)

Method

• Make an autolysis with 55% water (550 g)
• Leave to rest for about 1 hour
• Add the sourdough starter
• Knead, adding 150 g of water, a little at a time
• Add the salt and malt
• Knead until the salt dissolves
• Finish kneading at second speed, adding the remaining water (100 g) a little at a time

• Once kneaded place the dough in a tub
• After 5-10 minutes make the first round of folds
• Leave to rest for about 1 hour at 28 °C
• Make the second round of folds and leave to rest for another 2 hours at 28 °C

• Turn the dough over and divide into pieces of approximately 650 g
• Shape into loaves and rest in a basket for about 1 hour
• Bake at 220 °C with steam for about 35-40 minutes
• 10 minutes before the end of baking, open the steam valve to allow the cooking chamber to dry out

Bonus Recipe with Refrigeration

• Proceed as for the previous recipe until the second round of folding.
• At this point, having left the dough to rest for about 2 hours at 28 °C, divide the dough into the loaves.
• Place them in the fridge at 4 °C, covered with a cloth, for approximately 17-18 hours.
• The following day turn them out onto a baking tray or oven cloth and bake directly at 220 °C with steam for about 35-40 minutes.
• 10 minutes before the end of baking, open the steam valve to allow the cooking chamber to dry out.