Schelli's country bread

Schellis Landbrot - Wundermix GmbH

What a wonderful smell is wafting through the house right now: I can hardly wait to cut the bread tomorrow morning.

The flours are all from - this aroma!!! A pleasure every time.


  • 250g T110 dark French country bread flour
  • 250 g Tipo 0 (purple)
  • 130 g Lievito Madre straight from the fridge,
  • 320 g warm water,
  • 12g salt,
  • 12 g butter,
  • 1 teaspoon active baking malt,
  • 2g yeast

Amount for 1 bread from the 1 kg proofing basket

Knead the ingredients for 2 minutes until there are no more pockets of flour to be seen. Let rest for 45 minutes. Add to the dough and knead slowly for 7-9 minutes at speed 0-1. The dough should then come away from the bowl very easily and have a completely smooth surface. Let the dough mature in an oiled bowl with a lid at room temperature for 4-5 hours. Stretch and fold four times during this time. It should have at least tripled in size before being formed. Tip it onto the floured work surface and try not to squeeze any air out of the dough. Grab the dough at two edges and fold it over toward the middle, pinching it together a little. Repeat this again on the other edges so that a kind of pocket is formed. Turn the dough at the end and push it round a little more. Then finally place it in the floured basket at the bottom. Allow to mature for 45-60 minutes. Preheat the oven with the pot and lid well to 250 °C. Tip the dough into the casting pot (end at the top), put the lid on and immediately put it in the hot oven. Allow the temperature to drop to 215°C. Bake for 50-60 minutes. Remove the lid for the last 10 minutes so that it browns well.


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