• Recipe offered and made in Baking Show by Nicoleta Trifan from Simple Bakery.
"I decided with my heart and started laying 'brick' upon 'brick' to build the 'fortress of my dreams': an artisanal bakery, with products made from natural and clean ingredients." Nicoleta told us in an interview a few years ago.
Inside the project "The Masters of the White Art invite you to the Baking Show", Nicoleta welcomes us behind the scenes of her art, presenting us with a simple but extremely tasty recipe.
Simple bread with yeast
Ingredients:
• 700 ml of water;
• 200 g active yeast;
• 1000 g semi-white flour.
Subsequently, after fermentolysis,
• 24 g salt;
• 100 ml of water.
Fermentation will be done in bulk for 4 hours at room temperature, during which we make 3 folds 30 minutes apart.
Mayan preparation:
2 consecutive feedings at 6 hour intervals.
First feeding:
• 50 g of yeast;
• 50 g flour;
• 35 ml of water.
Second feeding:
• 80 g of yeast;
• 80 g flour;
• 56 ml of water.
We use the yeast at its maximum strength, when it almost triples its volume.
The bread is formed after the 4 hours of Bulk and left to rise in the refrigerator until we want to bake it, but the first 2 hours outside.
Baking is done at 260⁰C, with steam for the first 15 minutes, then at 230⁰C, with steam release for another 30 minutes.
Read on HERE in White Art and other delicious dessert recipes.
Simple sourdough bread — Nicoleta Dinu Trifan's recipe (Brutăria Simplu) – YouTube
