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

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Bread with yeast dough (from Tilde)

Bread just baked 
Category: kitchen - bread
This recipe is divided in 2 steps: first one to "activate" yeast, second one to make the bread. With this recipe you will be able to make 1 Kg (2 lb) bread.
It's important to carefully read all (numerous) the notes that reveal all the tricks needed to get a good result: this recipe is not for beginners.
There's a similar recipe to make Focaccia (white Pizza, bun) with natural yeast.

Ingredients for yeast dough activation:
wheat flour (half-whole or whole, better if bio)
water (better if non chlorinated)
some yeast dough.

Yeast dough activation:
Yeast Dough (photo a) should be activated the evening before you bake. Put it in a bowl, add 2 tablespoons warm water, 2 tablespoons of flour and mix well (photo b). Leave to stand in a warm place and away from flowing air all night long. In the morning (photo c) put aside some yeast dough (usually 1/3) to make bread the next time: better see "Yeast dough keeping" below.
Yeast dough before activation (photo a)
Yeast dough just out of the refrigerator
Yeast dough just activated (photo b)
Yeast dough activated and just before rest
Yeast dough activated (photo c)
Yeast dough after 8 hour long rest

Ingredients for bread:
600 gr (21 oz) wheat flour (white, half-whole or whole, better if bio)
250 gr (9 oz) water (better if non chlorinated)
1 teaspoon salt
some yeast dough.

Bread Preparation:
In the morning take 2/3 of yeast dough that rested all night long then add flour and warm water, in which salt has previously been dissolved.
Work vigorously for at least 15 minutes (photo d) then put to rest and leave leaven until doubled the size (2-4 hours long, but timing are greatly variable depending on temperature, humidity and baker's mood) (photo e).
Make some cut on top to avoid irregular cracks while cooking.
Oven following your tastes: 30-50 minutes long in already warmed-up oven at 180-200°C (350-390 °C) or if you like it with low crust oven without pre-heating, same timing and temperature (photo f). It's difficult to give better indications because every oven is different.

Note: A cut or groove just before ovening is important because bread keep growing-up during heating and if a direction is not found, breaks the surface.
Bread correctly cut Bread with insufficent cut
Bread correctly cut Bread with insufficent cut

Note: leaven times are indicatory. Temperature, humidity, draught and other elements have a great impact. Better to use as a reference the volume increase (it usually doubles). For instance if in winter you need 8-10 hours leaven time, in summer you only need 3-4.
Professional bakers use constant temperature and humidity chambers to always get the best possible result.
The ideal temperature for leaven is 30-38 °C (86-100 °F), to get it you can use one of these tricks. Put dough:
  • in a close environment (oven switched off for instance) within some warm water cans;
  • in oven (switched off) leaving the internal light on: warm generated by bulb is enough.
  • in a can on the refrigerator: the serpentine cooler on the back side becomes warm.
In any way NEVER put dough over the radiator: it's too warm.
Note: 15 minutes kneading are required to oxigen dough and break(pluck) gluten, by keeping it better accessible to yeast. All of this has a practical positive effect on leaven.
Note: yeast dough suffer draught, warm and cold. Must not be ermetically closed, but covered with a cotton cloth.
It's important the can or pot used for leaven to be narrow and high, because leaven works better if dough grows vertically.
Note: after you have some experience you can start making experiments with different flour types. Please note that wheat flour has the best leaven, Manitoba variety is the non plus ultra, other types do not rise or rise a few, thus always use much (50% - 90%) wheat flour.
Example: 80% wheat flour and 20% rye flour.
Some flours (f.i. wheat whole flour) make the dough harder to be worked, this is normal: don't add water and be patient !.
Bread from mother yeast, wheat 50% flour and 50% barley An experiment with 50% wheat flour and 50% barley flour shows not very good results
Bread from mother yeast, 100% whole wheat flour Bread entirely made with whole wheat flour.
Good leaven here.
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: dough is sensible to movements, the risk is to 'deflate' it. If possible use the same container (pot or grid) that will be used for cooking when making the latest working steps.
Note: if you go wrong with water / flour proportion you will get a hard unworkable or too soft dough. In 1st case add water and work for a while, in 2nd case do not add flour or you will compromise the previous kneading work (and the glutinic net already created). Leave near-liquid dough and put it in can with borders high enought to hold leaven: you will get a good result. Someone deliberately leaves dough near liquid and get wonderful rising (note from Francesco).
Note: when you open the oven door to insert bread, pizza or else, it'temperature drops. To keep it almost constant you can pre-heat oven at a higher temperature: 30-50°C (50-90 °F) more, then after having inserted the oven product you set it at what required by the recipe.
This trick is particularly useful for leavened products where the first 5-10 cooking minutes are required as leaven fixing. Other fundamental trick: never open the oven door during the first cooking minutes.
Note: to avoid too much crisp you can paint olive oil the top side of bread (or pizza, ...) just before ovening.
It is important olive oil to be used because other oils have a smoke point at low temperatures. For instance sunflower oil gets smoked at 160°C (320°F). To get further details see Smoke Point.
Note: to dress bread, pizza, focaccia you can proceed in two distinct ways. If dressing is water-aboundant as tomato juice, paint dressing before ovening, then add the rest (for instance mozzarella cheese) after ovening. Warning do not paint pizza with oil before dressing, or dressing will not get absorbed and will leak-out.
If very crisp or a good cheese melting is desired oven again switching grill on.
If tomato or other water-aboundant dressing are NOT used, paint some oil before ovening. At cooking end ad dressing (prepared apart mixing all the ingredients, oil included) and if you like very crisp oven again switching grill on.
Moozzarella cheese (and other fresh cheeses) can not resist for all the cooking time: the natural sugars caramelize. For this reason it is added at the end and for short time.
Note: to get low and crisp pizza or bread reduce yeast, reduce yeast nutrition (sugar), reduce oil.
At and of required cooking keep in oven again and reduce temperature.
At the opposite you you like higher and softer bread and pizza use flour with higher gluten amount, use longer leaven times, add oil or milk.
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.
Bread before leavening (photo d)
Bread before leavening
Bread after leavening (photo e)
Bread after 3 hours long leavening
Bread just ovened (photo f)
Bread just ovened, 30 minutes long at 200°C (390*F)

Yeast dough keeping:
Yeast dough before activation  Actived yeast dough
Must be kept in refrigerator in a glass can NOT firmly close. You can make bread every day or seldom, but you must feed it at least once per week (better daily), even if you don't need it.

Feed it by adding 2 flour teaspoons, 4 water teaspoons and 1 honey teaspoon. If you feed it daily you can omit honey. Never use salt !. Melt ingredients with dough. At end you will get a creamy mix: see photo.
About the glass can: better if you don't wash it: ferments gets helped.
Note: it is possible to make your own "natural yeast" from scratch, but a lot of patience is required. Before the different bacterias get "stronger" at least one year is required. Better to get it from someone that alread has it, usually the more yeast is aged the stronger it is. During the years, bacteria responsible of leaven have the time to adapt to all of the "climatic changes" and for this reason they supply "constant performances".

Special thank to "Lele" from pesaro g.a.s. for supplying an yeast dough kept alive since 100+ years.


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