Mother Earth Bread
200 g Lievito Madre
Mix flour, water and salt to a homogeneous dough (6 minutes slow, 3 minutes fast). Let it rest for 30 minutes.
Add the Livieto Madre and knead until the dough is homogeneous (3 minutes fast). Let it rest for 10 minutes.
Shape a round loaf of bread and put it into a well floured proofing basket.
I placed it in the cellar at a Temperatur of 14 °C / 57 °F. After 14 hours I let the dough acclimatize at room temperature for 1 hour, while the oven preheated to 270 °C / 518 °F.
I baked it for 3 minutes with steam at 250 °C / 482 °F and another 47 minutes at 220 °C / 428 °F.