August 5th, 2012

Bergische Knüppel with Lievito madre

Bergische Knüppel mit Lievito MadreAfter I prepared the Lievito madre, I wanted to test this preferment, too! And to play around with things like preferments, its always good to use a recipe you know inside out. For me, such a recipe is the recipe for “Knüppel”, which I bake already in different variations.

This time, I replaced the with Lievito madre. The rolls were formed as always and after a short proofing I load them into the oven.

It’s said that bread made with Lievito madre has a great oven spring, and really, the rolls rise very high in the oven and cracked open along the “lip” which is created during forming.

The taste of the rolls is complex, but mild, with no acidic hints of sourdough.

I am very pleased with the result and will try other recipes with this prefermt for sure!

Bergische Knüppel with Lievito madre


  • 150g Lievito madre
  • 350g flour Type 550
  • 215g Water
  • 30g Milk
  • 30g Butter
  • 8g fresh yeast
  • 10 g Salt

Mix all ingredients for the dough  and knead it for about 5 min at low speed, then 10  min on high speed.

Ferment for 90 min. Fold the dough two times in this time. After 60 min of fermenting time heat the backing stone in the oven to 250°C.

Now  divide the dough into pieces of 80g each. Roll each piece to a ball and rest for 15 min. Press the balls to a disc with thicker rims and a thinner middle. Fold one half of the disk on the other side, forming a halfcircle. Roll with four fingers to a short log (Instruction with pictures).

Proof 30 min on the seamside.

Turn the roll seamside up and bake for about 25 min at 250°C with steam.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

Print Friendly

8 thoughts on Bergische Knüppel with Lievito madre

  1. Nadja August 5th, 2012

    Klasse, was soll ich anderes sagen 🙂 Dir einen schönen Sonntag. Herzlichst Nadja

  2. Mich - Piece of Cake August 7th, 2012

    Hi Stefanie, what a beautiful and informative blog you have here. Thank you for making it in English too so that I can have access to the information. Have much to learn about breadmaking from you.

    1. Stefanie November 26th, 2013

      @Karin: Das könnte gehen. Dann würde ich den Lievito madre aber vorher füttern und bei Raumtemperatur gehen lassen, bis er sein Volumen verdoppelt hat. Sonst ist er wahrscheinlich nicht triebstark genug.

      1. Karin November 27th, 2013

        Das werde ich ausprobieren. Ich werde ihn am Freitag füttern und dann über Nacht gehen lassen. Ich werde berichten, wie die Brötchen geworden sind 😉

    1. Stefanie February 7th, 2014

      @Silke: Ich setze bis zu 20% der Mehlmenge im Lievito madre ein. Das bedeutet: Wenn ich von einer Gesamtmehlmenge von 500g ausgehe, kommen 100g Mehl in den Lievito madre, was dann zusammen mit dem Wasser 150g fertigen Lievito madre macht.


Leave a Reply

Your email address will not be published. Required fields are marked *