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Recipes updated 2012-08-21 22:56:38.

Back to Top -  source: Daniela from Fano g.a.s.     [printer icon Print]

Bread with natural yeast (from Daniela)

Bread with yeast dough just cooked  Bread with yeast dough just cooked, detail
Category: kitchen - bread
Yeast dough = Mother dough = natural leaven
Important information about leaven, click here.

Recipe is divided in 4 steps: the first 3 are to "renew" and "revive" yeast dough, to give a strong boost to fourth leaven. If you skip the first steps (that do not require a big effort) the final result is not guaranteed.
You will get bread in few less than 24 hours, you are suggested to respect the reported timings in order to guarantee the night rest !. Remember to read all the notes at end before starting.
Ingredients:
wheat flour (normal, semi-whole or whole, better if bio)
water (better if non chlorinate)
salt
a small yeast dough ball, big like a nut (you can get it from a g.a.s. friend).
See below for the quantities.

Preparation Step 1:
Suggested day time: 1:00 pm.
Melt the yeast dough nut with some warm water (until you get a liquid mixture).
Add some flour and melt until mixture detachs from the cup borders.
Leave the mixture to rest for some hours (3 or 4). During this time the dough usually doubles the volume.

Preparation Step 2:
Suggested day time to start this step: 6:00 pm.
Work again the dough and repeat previous operations by adding some warm water and some flour. In this step you have to get a small ball soft enough to be hand workable. Weight the ball you obtained, then leave to rest in a can for some hour long (4 or 5). The dough should double the volume.

Preparation Step 3:
Suggested day time to start this step: 11:00 pm.
Now we need to weight flour and water: we need to know how much bread we want to get in order to compute the correct amount, by respecting a proportion, between yeast dough, flour and water. You can take advantage of the table below. This rate is important because if you put too much yeast dough you will get an acidulous bread.
Let's suppose we want to get a 2 Kg (70 oz) bread. We need 500 gr (17 1/2 oz) yeast dough (i.e. a quarter of the final weight). Let's suppose we already have 100 gr (3 1/2 oz) yeast dough. We need to increase yeast by 350 gr (12 1/4 oz); we will add 160 gr (5 1/2 oz) water and 160 gr (5 1/2 oz) + 80 gr (2 3/4 oz) = 240 gr (8 1/2 oz) flour (a simple computation: flour = water + water / 2) (100 gr yeast dough + 160 gr water + 240 gr flour = 500 gr final mixture) (in oz: 3 1/2 yeast dough + 5 1/2 water + 8 1/2 flour = 17 1/2 final mixture).
This mixture must rest for a minimum 6 to a maximum 8 hours long (or it will become too acidulous) always in a place far from air flow, covered with a cloth and helt in a high and narrow can.

Preparation Step 4 (final leaven):
Suggested day time to start this step: 7:00 am.
Get the yeast dough: 500 gr (17 1/2 oz) in previous example. Add the same proportion of water and flour as described in step 3 (see table below) and salt (to be melt in water). I.e. you have to add, to get 2 Kg (70 oz) of dough, 1 1/2 Kg (53 oz) water and flour in the following proportions: 600 gr (21 1/4 oz) warm water where 20 gr (3/4 oz) salt have melted (salt is 1% of the final weight) and 900 gr (31 3/4 oz) flour.
Now the dought is still soft but workable by hand. Let it rest for 40 - 60 minutes then work again shortly. Shape one or more loaf(s) and leave to rest for at least 2 hours long.

Before you oven make one or more clipping (a cross is ok) with a knife to avoid irregular breaks during cooking.
Suggested day time to start this step: 10:00 am.
Cook in an already warmed up oven at 200°C (390°F) for the first 10 minutes then 180°C (350°F) for the remaining 40 or 50 minutes. Do not open oven door in the first cooking minutes. Depending on how crusted you like it, change temperature and time.

Suggested day time to eat bread: after 11:00 am.
Obviously variatiosn are welcome: from photos you can see some seeds added and whole wheat flour has been used.
Note: yeast dough suffer draught, warm and cold. Must not be ermetically closed, but covered with a cotton cloth.
A glass or a cup is good for the first two steps, narrow and high pots for others, in proportion to the dough amount. It's important the can to be narrow and high, because leaven works better if dough grows vertically.
Note: remember to spare some yeast dought as big as a nut to make next bread. You can holt it in the refrigerator fo 7 up to 10 days in a not hermetically closed can.
Note: all of the reported steps are required to renew yeast dough and give a higher impulse to last leaven beacuse dough is alive and yeast works for us. To create dough yeast from scratch the procedure is much longer. The first steps do not require much work but if you skip, the result can not be guaranteed.
Note: regarding water there are a couple of things to keep in mind.
1st. Add warm water is not correct: what really matter is dough temperature: it should be 27-28°C (80-82 °F) while working it. If dough is too much warm the risk is to let amides interfere with gluten or worst to kill ferments, if too cold leaven process gets stopped.
Add cold water if dough is too warm or add warmer water if dough is too cold. Example: external temperature 40 °C (100 °F), add icing water !.
Can use a thermometer or simply put a finger in dough and feel.
2nd. Chlorine interferes with leaven, use mineral water or leave tap water to rest for some hours. Best would be to use source water.
Note: here is a table that helps evaluating ingredients amount for steps 3 and 4:
Proportion between ingredients
resulting dough
(101%-1%)
yeast dough
(25%)
water
(30%)
flour
(45%)
salt [*]
(1%)
100 gr. 25 gr. 30 gr. 45 gr. 1 gr.
250 gr. 60 gr. 75 gr. 115 gr. 2,5 gr.
500 gr. 125 gr. 150 gr. 225 gr. 5 gr.
1000 gr. 250 gr. 300 gr. 450 gr. 10 gr.
2000 gr. 500 gr. 600 gr. 900 gr. 20 gr.
[*]: in step 4 ONLY salt is added (1% of final bread weight). Melt it in water.
Remember to respect ratios because too much yeast dough makes bread acidulous.
(101%-1%) is 100%, indicating that ratios ar not to be intended "mathematically", you have a 10% tolerance.
Note: this table is a quick summary of all the process, clock times are only a suggestion:
Summary of process
step start
time
24 h
description leave rest for result
1 13 water and flour addicted to dough 3 or 4 hours dough doubles
2 18 water and flour addicted to dough. Weight it. 4 or 5 hours dough doubles
3 23 dough addiction by weighting amounts (25%) 6 or 8 hours dough doubles+ and gets soft
4 7 bread dough preparation, weight amounts (75%) 1 + 2 hours 1st leav. dough grows a bit
2st leaven dought doubles
- 10 cooking: adapt time and temp. to your tastes 50' .. 60' bread is ready
Note: obviously, the ingredients quality has a main role. Best is "fresh" bio flour and from a known source; water too is better if oligo-mineral or possibly source water is used.

It seems complicated but satisfaction is great and when you get involved it gets simple. And you can always ask for a help from some g.a.s. friend with some experience.
You can contact Daniela by emailing her: just click here.


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