Traditional recipes

Bread With Mother Yeast

Bread With Mother Yeast

Bread recipe with sourdough of of 15-02-2014 [Updated on 06-03-2014]

Here is my first bread with mother yeast, yes, after doing the litmus test and seeing that it was active, I immediately decided to test it, I chose a recipe at random and I kneaded. The leavening took place perfectly, I baked the bread and after about ten minutes I started to smell a different smell, a good smell, a mix between a fruity acid like yogurt and a sweet ferment, in short, a different smell than the others loaves that I have made so far. When I removed the loaves of bread from the oven they looked like those from the wood-fired bakery, I waited for it to cool down, I cut the bread into slices and I found that nice honeycomb crumb I was expecting. Try a taste ... A soft bread with a light taste that made me happy to have embarked on the creation of the sourdough, drink, I believe that the sourdough and I will do great things together;)
before leaving the recipe, you must know that to use the sourdough provided by a recipe you must refresh the previous evening and leave the jar with the lm at room temperature, then the next day it cools down again and divides the lm into two, one part you will put it to rest in the fridge, the other (the quantity provided in the recipe, 200 gr in this case) after waiting 3/4 hours at room temperature for the yeast to become active, take it and use it in the recipe. Having said that I wanted to reassure my friends of the blog that I will not leave the yeast, I will use both or I will always give you the two options;) I greet you and leave you to the recipe for bread with sourdough, basin and happy Saturday.

  • Ingredients for 2 loaves:

Method

How to make bread with mother yeast

Dissolve the sourdough in just warm water to which you have added a teaspoon of honey

Add the flour and salt and continue to knead until you get a bound dough.

We pass on the pastry board and work vigorously

Form a ball, put it in the bowl covered with a film and let it rise for 4 hours.

Turn the dough over onto the lightly floured surface, deflate it a little and fold it on itself

Divide the dough into 2, round a little to form loaves and place them on a baking sheet lined with parchment paper

Leave the bread to rise in the oven off for the whole night.

The next morning, when they have risen well, preheat the oven to 220 °
Then bake and cook for 30 minutes.



BREAD WITH MOTHER YEAST

Homemade sourdough bread, fragrant and genuine, with a crunchy crust, digestible and very simple to prepare, yes ok le recipes with mother yeast they need to long leaveningi, knead the day before and you will no longer have to touch your dough and believe me it is really very easy to prepare your own homemade loaf of bread, if I succeeded, who didn't want to know about mother yeast, you can do it too! There recipe for bread that I leave you today is of a few ingrediants and with a highly hydrated dough, I have made it simple, but you can also enrich it with nuts, olives and spices.
At home they enjoyed it very much, as soon as I baked it my daughter ate two slices with salt and oil, my husband went a little heavier with prosciutto and gorgonzola! A bread that keeps for many days and is more digestible than that prepared with brewer's yeast, when I took it out of the oven, do you believe that I was almost moved? It was really a great satisfaction! Let's see how to prepare it together!
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  • Medium difficulty
  • Very cheap cost
  • Preparation time 10 minutes
  • Rest time 1 day
  • Cooking time 25 minutes
  • Servings 6/8 people
  • Cooking method Oven
  • Italian cuisine

TerroreSplendore recipes

Hello everyone, homemade bread during this period of emergency has become a precious commodity, so after the bread with sourdough cooked in a pot, today I always propose it with mother yeast, but kneaded by hand, for those who do not have kneader and cooked on refractory stone, or on a baking sheet.
The result was excellent, the bread has a crunchy crust and a soft and fragrant interior, obviously the bread with natural yeast has longer storage times than the one with brewer's yeast, just keep it in a cotton bag or a paper bag. I hope you find the recipe useful, see you soon.

  1. I put the freshened and doubled mother yeast in a large bowl, pour the water at room temperature and the honey or sugar and dissolve it
  2. I add the stone ground flour and mix, then the 0 flour and knead with a spoon until the mixture is soft and sticky, cover with a lid and let it relax for 15 minutes
  3. after 15 minutes I add the salt, I bathe my hand and make folds around the entire circumference of the dough, roll the dough and fold it on the opposite side. I cover the dough again and let it relax for 15 minutes, I proceed in this way by making 5 folds with intervals of 15 minutes.
  4. After the last round of folds, I grease an airtight container, transfer the dough to it, close the container and let it rise overnight at room temperature.
  5. the following day, after 10 hours of leavening, I transfer the dough onto the floured work surface, spread it out by pulling it gracefully and fold it inwards, then turn the dough and compact it by rotating it, so that the dough acquires a slight tension. At this point I transfer it to a bread basket covered with floured parchment paper or a cloth, arrange it with the folds upwards, cover it with a cloth and let it rise for 2/3 hours at room temperature
  6. once it has risen, I turn on the oven at 250 & # 176 and put the refractory stone in the first level of the oven starting from the bottom, waiting for it to reach temperature.
  7. When the oven is ready, I inflate the bread in flour, place a sheet of parchment paper on the bread and a pizza shovel, turn it over and engrave it on the surface, make cuts over 1 cm deep and I can bake. I put the bread on the refractory stone and place a saucepan with water next to it, I cook at 250 & # 176 for 15 minutes
  8. after 15 minutes I remove the saucepan and lower the oven to 200 & # 176, continue cooking for another 35 minutes. When cooked, I make the bread to cool vertically and once it is cold I dress it with tomato, oil and oregano, a real goodness!


Homemade sourdough bread mantras

As far as I'm concerned, the most satisfying type of bread for home production goes through three fundamental points:

They are the mantras of famous personalities such as Davide Longoni and of Massimo Grazioli, and which allow to achieve some key objectives: developed dough, crunchy and fragrant crust, soft crumb, alveolate and well dry.

Now let's also ask ourselves what we DON'T want.

  • No stones to throw on the wall
  • No wet, sticky crumbs that roll up between your fingers
  • No low, closed, heavy and compact shapes.

My bread made with mother yeast

After months and months of experimentation and refinement of the technique and lockdown, I finally learned how to make a bread with mother yeast decent. They gave me the yeast from a local bakery and he immediately became our puppy. The recipe requires a certain organization and quite a long time. I will only write it here if anyone is interested, so as not to waste time :)

No please don't write it.

Come on, write. I have had some success with sourdough bread recently but I feel like I'm just lucky and at any moment the world of bread will fall. (Excuse me for grammatical errors, I'm not an Italian)

Beautiful! I'm also trying to do it like this

done, it's down in another comment :)

Ok here I am sorry for the delay :))

Warm water 410g (this varies from the type of flour you use, from the environment - I live in a very humid place - it can certainly be increased!)

24 hours before (I prefer in the morning), mix the flour and water in a large bowl until all the flour is "wet". Add the salt by pinching the dough and then, at the end, also the mother yeast. Let it rest for half an hour. The dough will be very liquid and not properly manageable

After the first rest, wet your hands (to prevent them from sticking) and make a first fold of the dough. Gently grab it on one side and pull it upwards, then fold the ironed part over the rest of the dough, repeat 4x, turning the bowl each time and thus changing sides. Let it rest for 15 minutes. This operation must be repeated 5-6 times (it depends on the strength of the dough) and each time the dough will become more elastic and manageable. The first 3 times the rest time is 15 minutes and then increases to 30 minutes.

At the end of the last fold, let it rest for 2 hours, waiting for it to rise slightly (it will not double like a traditional dough).

Now it's time to form the loaf, the hardest part. Prepare a bowl with a sheet of parchment paper inside, to prevent the dough from sticking to the sides. Very gently, turn the leavened dough upside down on a floured work surface. Working quickly, turn the loaf on the work surface creating a round shape the purpose is to create some tension on the final outer sides of the bread (there are various methods to do this, I recommend watching videos because it is almost impossible to learn the technique without seeing it). Always gently so as not to deflate the dough, transfer the lightly floured loaf from the work surface to the bowl with parchment paper. Cover the bowl and leave it in the fridge for 14-18 hours.

The next day, turn on the oven to 250 degrees and let it heat up well. If you have a cocotte (or any other pot with a lid that can withstand such high temperatures), put it inside to heat with the oven. After half an hour of heating, take out the dough to let it heat up for about ten minutes. Just before baking, make cuts, about 1.5 cm deep, on the surface of the bread (this helps to make it grow in the right direction). If you have the cocotte, take it out and without burning yourself (!) Transfer the dough together with the parchment paper into the preheated pot. Cover and bake, leaving to cook for 30 minutes. After 30 minutes remove the lid (be careful that there will be a lot of steam) and let it cook at least another 30 minutes at 230 degrees, until the crust becomes very dark and almost scorched in some places (don't make the mistake of taking it out too soon! !)


Bonci sourdough bread

I know that it is fashionable to refer to him with the most diverse nicknames, but I have never baptized mine, in fact I don't even consider it that much.
I created it, this is a fact, about a year ago and since then it has behaved very well, it has allowed me to make panettone, brioches, biscuits, despite my care being somewhat discontinuous.

It happened that for quite long periods he left it in the fridge, without deigning a glance and remembering it for a moment before he took his last breath.

Also this time it went like this, just a hair from death, when it almost needed mouth to mouth, I got busy and the resurrection was successful.
I apologized, I promised myself to be a little more assiduous and I swore not to abandon him anymore highway in the fridge.

Naturally this involves a production of bread that exceeds the needs of my family, which in addition to not eating pasta, consumes very little bread.

It is up to impose yourself to make bread beyond any reasonable need and then browse, youtubize, blog, to find recipes that give satisfaction and are feasible. this is one of them.

Quick preparation of the bread in the machine, leavening in the fridge, folds and subsequent rest of ONLY 20 minutes and then cooking, what more could you want? Bonci docet and I learn!

Obviously I did not have the ingredients required by the recipe and I modified it to adapt it to my kitchen!

  • 500 gr manitoba (750 gr manitoba)
  • 500 gr wholemeal flour (omitted)
  • 700 ml water (525 ml)
  • 15 gr salt (11 gr)
  • 200 gr mother yeast refreshed the day before (150 gr resurrected mother yeast !!)

My new mother yeast Lazarus

If you use the bread machine, follow the same procedure, program: dough only (1h and 30).
Pour a drizzle of oil into a large bowl, possibly glass, and lay the dough on it, cover with plastic wrap and let it rise in the fridge for 18/24 hours. (In my case 16 hours was enough).
The next day it looked like this:

Remove the dough from the bowl, pour it onto a floured surface, spread it out with your hands, giving it a rectangular shape.

Proceed with the folds trying to bring the two upper tips inwards, like this:

Meanwhile, heat the oven to maximum temperature.

After 20 minutes of leavening, open the cloth and turn it over on the baking sheet, engrave the surface with a razor blade. (I should have made a little deeper incisions, in fact the bread opened sideways instead of above!)
Bonci recommends using tea towels with a checkered pattern in relief, so that they also transfer to the surface of the bread, I don't have it! :)

Place in the oven and immediately lower the temperature to 200 & # 176, cook for 40 '.


The first thing to do will be to dissolve the mother yeast, in the indicated dose, in lukewarm water. Also add the sugar, which will allow the yeast to activate more quickly and start working everything.

At this point add the flour, l & rsquoolio and salt and knead patiently. If you use the planetary mixer the operation will be faster but if you decide to knead by hand, just like our grandmothers did, then you will have to work for at least 10-15 minutes so as to obtain a perfectly elastic and homogeneous compound in which all the ingredients are perfectly mixed.

Only when you have obtained a very smooth ball can you lay it inside a bowl sprinkled with some squoolio and cover with a cloth or cling film. You will then have to put in the oven off but with the light on to rest for at least 4-5 hours.

Rising times with mother yeast are decidedly longer than when using brewer's yeast. This is because the mother yeast is activated more slowly and therefore will allow the dough to grow in volume in a longer time. With a fairly warm and draft-free environment in 4-5 hours you will get a truly perfect result.

When this time has passed and your initial dough has grown, you can put it back on the lightly floured work surface. Work a little to deflate the dough and fold on itself in three parts. At this point you have to decide what shape to give to your bread. You can make a larger loaf, rolls or loaves.

Depending on the shape you give to your bread with the mother yeast, however, the cooking times will also vary. In fact, sandwiches will cook faster than a larger loaf. Once given the desired shape, the bread will be placed on a baking tray lined with parchment paper. Leave to rise for a whole night in the oven that is turned off but with the light on. Only in this way, in fact, will you see your bread double in volume. Take this increase in volume into account when you arrange the bread on the pan, spacing the rolls or loaves you have made.

It's time to cook. You will have to bake at 220 & degC for about 30-40 minutes. As previously mentioned, pay attention to the times considering the shape given to your bread. Once ready, take it out of the oven, let it cool by wrapping it with a cloth and then serve.

Crispy sourdough bread

If you want one crispier crust you will need to add a saucepan with some water on the bottom of the oven. In this way, in fact, the steam that will be created inside the oven will allow the crust to become more crunchy and therefore even more delicious.

If you have an oven with a steam function, use it instead of the saucepan.


Which flour?

Integralists of unrefined flours: calm down! The choice of flour, such as yeast, and then maturation, hydration and the other components of the process, respond to a single objective: the final result. Nerds are practical people called to make their life easier.

What flour we said. For the classic large, light and developed shape, I recommend stone-ground semi-wholemeal flours (type 1 and 2 to be clear), given the aromas and flavors they infuse into the bread.

You can work as you please, cutting with other cereals, whole wheat, durum wheat, rye and anything else that suits your tastes.


Gluttonous. serenely!

This is mine first bread made with the sourdough in liquid culture, kneaded by hand, a bread that thrilled me: I couldn't believe it came out of my oven !!
It looked like it was cooked in a wood oven. and then the taste, what a taste, what goodness, a bread that stays for days and I won't tell you how it is, made with bruschetta !!


* Hamelman's original recipe called for a double dose of yeast, and so I did. The bread you see in the photos was made with that dose (although of course, it was a newly born yeast). With experience, however, I realized that much less yeast is needed. I even halved the dose with mild temperatures, obtaining an even better bread !!

And I keep kneading my nice dough for 15-20 minutes. It is so soft and fragrant that you will not want to do anything else: knead.

Click to enlarge

Once the dough is ready, place it on a floured semolina pastry board and give it a first three fold. Cover like a bell and let it rest for 40 minutes.

After 40 minutes, repeat the three folds.

These are the bubbles that form during the folds

Form the loaves as if they were loaves (link here)


and put them to rise in a clean cloth, floured with semolina.

To prevent the dough from spreading too much (this happens when the dough is very hydrated and with the use of mother yeast), I suggest you put it in a loaf pan (photo 5), remember to put the "closure" upwards, so that, by turning it upside down on a baking tray or hot stone, the opening ends up underneath.

I put it in the fridge the night before going to sleep.
In the morning I took it out of the fridge, let it acclimate for an hour and saw that it was well leavened and ready.
I turned the bread over the baking tray with parchment paper and put it in the oven. I was still at the beginning: now I recommend first of all to avoid parchment paper which is not good at high temperatures and I also recommend the refractory stone * which allows a better distribution of heat, absorbs humidity and favors the development of the bread.

In case your bread has not grown enough - it happens when you put it in the fridge immediately before the leavening has started or when the fridge is very cold - you will have to leave it at room temperature in the mold for the time necessary for it to grow and double in volume .
With mother yeast there are never precise times as with brewer's yeast, it is necessary to follow one's own sourdough, with its times and needs.


Bread with sourdough. the perfect one!

Finally, I finally did it!
I have already said that in this period my only topic of conversation is the mother yeast according to the hubby begins to be my only interlocutor. will i be serious?

Anyway I did it, try to try again I found the right recipe, well explained and replicable even for me who are a little hard on the uptake !!

In almost two years of the life of my yeast I had never and I say never managed to obtain such a well leavened bread, with those holes that almost move me.
All of us crazy who hang out with the mother yeast, there are those who confidentially even baptized it, those who pamper it, those who talk to them, those who show them photographs to make them soften and those who wrap them in blankets to keep them warm.

Woe to then place it in unsuitable containers. there is a risk of lynching, from the yeast itself which, after all these attentions, is not only in strength, but also begins to ask for the keys to go out on Saturday evening!

It is true that it requires total dedication, but it knows how to reciprocate and today, finally, I can say that I am satisfied with mine.
What do you say if it deserves a name? Ok, I'm open to any suggestions.

Bread with sourdough
Recipe taken from the Food Community Sourdough

  • chariot
  • 600 gr Manitoba
  • 300 g of water
  • 10 gr salt
  • 1 teaspoon of barley malt

Place in a greased container and let it rise in a warm place for an hour, after this time give some creases (for me type 2) without tightening too much.

Repeat 2 more times.
Let rise until doubled by covering with cling film and a cloth.

Preheat the oven to 220 & # 176.
Insert the plate and steam a little water at the base of the oven, or place a container with a little water, for a few minutes.
After 20 'lower the temperature to 200 & # 176.
Total cooking of 40'-45 '.
The last 10 'open the slot furnace.

Once cooked, let it cool in an open oven, in a vertical position.


Video: Σπιτικό ψωμί (September 2021).