RUF Lievito Madre Dry Powder - Short Rest Time For Bread, Baguettes, Ciabatta, Focaccia and Pizza

Introduction

RUF Lievito Madre Dry Powder is a natural wheat mayo, presented in powder form, designed for baking enthusiasts who want an authentic mayo flavor with a reduced resting time. Ideal for bread, ciabatta, baguettes, focaccia and pizza, providing consistent results in the home kitchen or in batch-baking.

Features

• Form and provenance: Lievito Madre dry powder, naturally made by Meraner Mühle, Italy.
• Ingredients: natural dry yeast from wheat flour Type 0, yeast, emulsifier Sorbitan monostearate.
• Serving/portion: 3 packets x 35g, enough for about 3 batches of 500g flour each.
• Direct replacement: can replace traditional yeast in recipes for bread, ciabatta, Pinsa, pizza, focaccia.
• Recommended flour type: regular use with type 550 wheat flour (Type 550).
• Production advantage: authentic mayo taste combined with a shorter fermentation time thanks to the careful drying process.

Benefits

Mediterranean taste and complex aroma: a gentle touch of mayo in bread doughs, pizzas and bakery products, complementing both classic recipes and culinary experiments.

Optimum texture: promises pleasant alveoli and a good crumb, close to those of traditionally baked products, with better fermentation control.

More efficient working time: combined with dry yeast, leavening time is reduced, making it ideal for busy chefs or batch-baking.

Versatility in the kitchen: perfect for homemade bread, crispy ciabatta, fragrant baguettes, aromatic focaccia and airy crust pizza.

Clear portion estimation: a single 35g bag covers approximately 500g of flour, making recipe and production planning easy.

How to use (short guide)

1. For a typical recipe with 500g of Type 550 flour: add 1 sachet of Lievito Madre (35g) to the flour, followed by 325ml of lukewarm water and 10g of salt.
2. Knead with the mixer at low speed for 5 minutes, until an elastic dough that detaches from the wall of the bowl.
3. Let the dough rest for about 45 minutes in a warm, covered place.
4. Preheat the oven to 30°C for the final rest, then roll the dough for the final shape and bake according to the recipe of your choice (bread, ciabatta, pizza or focaccia).