The bread with natural yeast arises from the need to use excess sourdough during preparatory refreshments for large leavened products. This bread can also be made by hand because the dough consistency is firm. It has excellent preservation, up to 5 days wrapped in a cloth. Moreover, it also has another great advantage, before the last leavening, when the bread is formed, it is transferred to a proofing basket and left to mature in the refrigerator for 12 hours. It is directly baked from cold, without further leavening.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover also the other recipes with natural yeast
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 cups all-purpose flour
- 10.5 oz sourdough starter
- 2.25 cups water
- 2 tsp salt
Tools
- 1 Mixer
- 1 Bowl
- 1 Baking Sheet
Steps
Mix the flour and water in the mixer’s bowl.
Let it rest (autolyse) for 30 minutes.
Add the yeast and knead until the gluten is well developed.Add the salt and let it absorb for 2 minutes.
Transfer the dough into an oiled rectangular container.
Close and let it ferment for 2 hours and 30 minutes.After 50 minutes, make a three-fold directly in the container.
Close again and after 100 minutes make another fold.
After completing the leavening, turn the dough out onto a floured surface with semolina.Divide into two forming two loaves and sprinkle with semolina.
Transfer to 2 lightly floured proofing baskets.
Cover with a cloth and let mature in the refrigerator for 12h. (bake cold from the refrigerator without further leavening)Take out from the refrigerator, flip onto two baking sheets and score with a razor blade. (bake directly without further leavening)
Bake at 392°F with initial steam for 5 minutes.Continue for about 40 minutes in a static oven at 392°F.
Remove from oven and let cool vertically.
Advice
It keeps for up to 5 days wrapped in a cloth, in a cool and dry place.
It can be frozen after being sliced.
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
