Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, natural yeast artisan bread. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Natural Yeast Artisan Bread is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Natural Yeast Artisan Bread is something that I have loved my entire life. They’re nice and they look wonderful.
It's a very short list of ingredients to make this perfect loaf of homemade artisan bread. All-purpose flour, sea salt, yeast and sugar are the only ingredients you need. I use Sherpa Pink Himalayan Salt in my kitchen.
To get started with this particular recipe, we must first prepare a few components. You can cook natural yeast artisan bread using 5 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Natural Yeast Artisan Bread:
- Get 250 g bread flour
- Get 50 g wholemeal flour
- Prepare 8 g salt
- Prepare 210 ml water
- Make ready 80 g natural yeast starter (apples, grapes, etc.)
Natural Yeast Artisan Bread step by step. Combine bread flour, wholemeal flour, and water in a bowl. This is known as the autolyse method. With the current commercial yeast shortage, using natural yeast is an ideal solution.
Instructions to make Natural Yeast Artisan Bread:
- 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.
- 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.
- For the final repetition, instead of letting the dough rest for another 30 minutes, put the dough in the fridge overnight.
- 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.
- 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).
- 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).
- 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.
- After 30 minutes, line a baking tray with parchment paper and preheat the oven to 250℃ for 15 minutes.
- 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.
- Finally, bake the bread at 200℃ for 10 minutes, and then at 230℃ for 20 minutes.
All it takes is flour and water, a little time, and you have wild, natural yeast. It's what sourdough bread is made from. You'll be amazed how easy this artisan overnight sourdough bread recipe is. So, let's make some sourdough bread! Unlike all of my other yeast bread recipes, this gluten free artisan bread does not have to be made in a stand mixer.
So that’s going to wrap it up for this exceptional food natural yeast artisan bread recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
