Natural Yeast Artisan Bread
Natural Yeast Artisan Bread

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, natural yeast artisan bread. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Natural Yeast Artisan Bread is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Natural Yeast Artisan Bread is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have natural yeast artisan bread using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Natural Yeast Artisan Bread:
  1. Take 250 g bread flour
  2. Take 50 g wholemeal flour
  3. Get 8 g salt
  4. Get 210 ml water
  5. Get 80 g natural yeast starter (apples, grapes, etc.)

There's a whole chapter on natural sourdough. The quicker a bread is to make the lighter and cakier (is that a word?) it will be. Remember, you don't have to do absolutely anything. See more ideas about Artisan bread, Recipes, Food.

Steps to make Natural Yeast Artisan Bread:
  1. Combine the bread flour and the wholemeal flour first in a bowl/container, then add the water. Mix, cover, and let rest for 30 minutes. This is known as the autolyse method.
  2. Once the mixture has rested for 30 minutes, combine the salt first, mix slightly and then add the natural yeast starter. Using the four-fold technique, ‘fold’ the dough in itself four times before turning the dough over and slightly rounding it. Then, cover and let rest at room temperature for 30 minutes. Repeat this process 3 times.
  3. For the final repetition, instead of letting the dough rest for another 30 minutes, put the dough in the fridge overnight.
  4. Next, take the dough out of the fridge and let the dough proof at room temperature (25℃~30℃) for about 7~8 hours, or until doubled in size.
  5. After the dough has proofed, take the dough out onto a work surface without flipping it over (keep the top of the dough facing up).
  6. Fold the dough in itself using the four-fold technique one last time. After the fourth fold, use your index finger and thumb to pinch the seam of the dough shut. Then, let the dough bench proof (about 15 minutes).
  7. After letting the dough bench proof, place a dry cloth on top of a bowl and generously sprinkle flour on it. Then, flour the top of the dough and flip the dough (top side facing down) into the bowl. Flour the dough again before folding the cloth over it and covering with a plastic bag. Let it rest at room temperature for 45 minutes.
  8. After 30 minutes, line a baking tray with parchment paper and preheat the oven to 250℃ for 15 minutes.
  9. After 45 minutes, transfer the dough into the baking tray by flipping it over and score the top of the dough in an ‘X’ shape. Spray the dough with a bit of water.
  10. Finally, bake the bread at 200℃ for 10 minutes, and then at 230℃ for 20 minutes.

Making sourdough bread can seem intimidating; this list of sourdough recipes starts with the easiest to ensure success, ending with sourdough bread. Perfect for those who love freshly home baked bread right out of the oven. In a medium bowl add the lukewarm water, it has to be a bit warmer than body temperature, add the salt and the yeast and stir together. Making gluten free artisan bread is not only possible, it's downright easy! You don't even need a gluten free artisan bread after proofing in a proofing basket

So that is going to wrap it up with this special food natural yeast artisan bread recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!