The recipe for bread with natural yeast, the two-phase method
Ingredients
for 2 loaves of 950 – 1.000 g
1.000 g - flour
550 g - starter yeast
600 ml – water
20g - salt
Method of preparation
This recipe uses starter mayo, which you can find HERE.
1. The dough is prepared by gradually adding flour and salted water to the fermented starter.
2. Knead the dough for 10-12 min. or in the case of the mixer with two speeds 5 – 6 min. at speed 1 and then 7 min., intensively, at speed two.
The obtained dough will be left to rest for 30 min. at ambient temperature.
3. The division is done manually or automatically, depending on the quantities processed.
For a loaf of 1 kg, pieces of dough are divided with a weight of 1,15 kg of dough (the loss due to fermentation, baking, cooling is 15%, compared to the weight of the finished product).
The dough obtained is stickier and less fluffy than that prepared with commercial yeast.
4. The pieces of divided dough are shaped into a ball and left to rise for 10-15 minutes.
5. It is shaped into the final shape, round or long, depending on the product you want to get.
6. Leave to ferment for 25-30 min., in the fermenter or at room temperature (preferably 32°C).
Rise the ready-leavened dough and put it in the oven at a temperature of 240°C, 30-45 min. (weight function).
The resulting bread has a denser, softer, more elastic and slightly moist core, with uneven porosity.
The recipe for bread with natural mayo, the three-phase method
Ingredients
for 4 loaves of 500 g
1. Ingredients for the yeast obtained from the starter yeast
565 g - flour
339 g – water
23 g – starter mayo (fresh)
2. Ingredients for the final dough
mayo prepared in step 1
680 g - flour
454 g – water
15 g - salt
Method of preparation
1. Mix the ingredients from point 1 and leave to ferment for 8-12 hours at room temperature.
2. Add the flour, water and salt to the ready-fermented mayo (the ingredients from the second step). The obtained dough will be left to rest for 30 min. at ambient temperature.
3. Follow the same steps as in the case of the biphasic method.
disadvantages
• The fermentation duration of the entire process is longer;
• The yield is lower, and the labor is higher;
• A larger number of vats is required for yeast fermentation.
Advantages
• The main advantage of this method is the clearly superior quality of the products;
• The bread obtained has a pleasant taste and an intense aroma (thanks to the yeast that accumulates during fermentation substances that intensify these two qualities);
• The porosity and elasticity of the bread core are superior.
Nutritional advantages of bread with mayo
Consumer health benefit:
• gluten is more easily tolerated by the body,
• a properly fermented bread contains numerous amino acids, complex carbohydrates (which are a source of beneficial energy), vitamin B, iron, zinc, selenium, magnesium;
• the phytic acid in wheat, through the natural fermentation of bacteria, is neutralized. In commercial yeast bread, phytic acid is 90% present;
• beneficial for the intestinal flora (all the bacteria contained in yeast stop the development of candida, while commercial yeast favors it);
• has a lower glycemic index compared to that of commercial yeast bread;
• after a few days of baking, the bread with natural yeast is nutritionally enriched
(the natural yeasts inside are still working), while bread with commercial yeasts, after a day of baking, dries out and the core becomes crumbly.
Read HERE and the recipe for Bread with mayo, enriched with dehydrated tomatoes and Provence herbs
