Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, natural yeast artisan bread. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Natural Yeast Artisan Bread is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Natural Yeast Artisan Bread is something which I’ve loved my entire life. They’re fine and they look fantastic.
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 begin with this recipe, we have to prepare a few components. You can have natural yeast artisan bread using 5 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Natural Yeast Artisan Bread:
- Make ready 250 g bread flour
- Get 50 g wholemeal flour
- Take 8 g salt
- Get 210 ml water
- Get 80 g natural yeast starter (apples, grapes, etc.)
This is known as the autolyse method. With the current commercial yeast shortage, using natural yeast is an ideal solution. All it takes is flour and water, a little time, and you have wild, natural yeast. It's what sourdough bread is made from.
Steps 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.
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. I do often make it in my stand mixer, fitted with the paddle attachment, because it's easier and it does tend to make a slightly higher-rising loaf. There is evidence natural yeast can help combat these problems.
So that’s going to wrap this up with this exceptional food natural yeast artisan bread recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
