White bread with yeast
There's nothing tastier than fresh, warm, crusty sourdough bread, and it's not even comparable to bread from a shop. Try it yourself! 🙂
Ingredients
- 1 kg Bread flour BL80
- 700 g Water about 40 degrees
- 230 g active leaven
- 20 g salt
Instructions
- First step to sourdough This should be done about 6-8 hours before you start kneading the dough. When the leaven is ready, first sift 1 kg of bread flour.
- Add 650 g of water at 40 degrees Celsius, soak the flour grains, this is called autolysis. Then we start kneading for a few minutes and let it rest for half an hour.
- When the rest period is over, add 230 g of active leaven, knead further and leave to mature for about 20 minutes.
- Then add the 20 g salt and 50 g water to help the salt mix. Once the dough has proofed, let it rise again for half an hour.
- We start to produce air in our dough and tighten it up with the folds. I do a laminate first, pull the dough into a window, then fold it like an envelope and roll it up. Then you let it rest for 45 minutes.
- Fold the dough a second time, but be gentle with it, don't stretch it so much! When you are done, let it rest again for 45 minutes. (If you feel your dough is cold and you don't have enough heat for it, you can use your oven to make a rising rack. I usually put a pot of water at about 45 degrees in the oven, put it in the bottom of the oven, and put the dough in my rising pan on top.)
- The last third fold is also done. I use a petal drive I'm doing now. Then put it back in the "risen" until at least doubled, for me it rested for about 2 hours.
- I usually make two loaves from this quantity, so if you want to do the same, you can cut the dough in half.
- Pre-form the dough, this is not mandatory, I almost always do it for bread, then cover and leave to rest for 20 minutes.
- Do the final shaping and place it in a slotted tear-off pan with the slush (the seam) facing upwards, pinching the dough together well here. Cover with a tea towel and refrigerate for about 10-12 hours to chill.
- Take it out of the fridge and see if the dough is ready to bake: If the dough bounces back immediately when pressed, it will undercook and need more time.If it responds gently and evenly to the pressure, your dough is ready to bake.And if your fingerprints remain in the dough, you are on the verge of overcooking.
- Preheat the oven to 250°C on the bottom-up baking programme, including the cast iron pan.
- Roll out the dough from the tray onto a baking sheet, sprinkle with a little flour and make a quick, firm movement to coat and decorate if you like.
- Put it in the hot cast iron pan and put the lid on, put it in the oven and immediately turn it down from 250 degrees to 180 degrees, bake it with the lid on for 1 hour. I like this baking method best because it keeps the crust from getting too thick. Once the 1 hour is up, remove the lid or take it out of the pan completely and let it bake until it has a little colour, about 10 minutes.
