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New leavened bread

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times.

If you'd like more more information about making your own bread, look at this dedicated page.

640,234 34.3/5

Grade this recipe :

Last modified on: October 24th 2017

For 2 loaves, you will need:

How long does it take?

PreparationRestingCookingStart to finish
50 min.5 hours 30 min.40 min.7 hours
Preservation: Several days in a linen bag
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 New leavened bread : Photo of step #1In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.
5 min.
2 New leavened bread : Photo of step #2Put into the mixer bowl just 1 kg plain white flour (French Type 65) and 550 ml water at the right temperature.

Knead at minimum speed for 3 minutes.
5 min.
3 New leavened bread : Photo of step #3Leave the dough in the mixer, cover with a plastic sheet, and leave to rest for 1 hour. 1 hour
4 New leavened bread : Photo of step #4At the end of this time, add 18 g fine (or table) salt, 500 g leaven and 2 g yeast. 3 min.
5 New leavened bread : Photo of step #5Knead at minimum speed for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.
10 min.
6 New leavened bread : Photo of step #6After kneading, you can check the temperature of the dough, which should be 75°F (24°C), or better try the window-pane test.
7 New leavened bread : Photo of step #7Turn the ugh out onto the worktop and gather into a rough ball. 3 min.
8 New leavened bread : Photo of step #8Put the dough into a large floured bowl.

Cover with a plastic sheet, and leave to rest in a warm place for 1.5 to 2 hours.
2 hours
9 New leavened bread : Photo of step #9After resting, tip the dough onto your worktop. 3 min.
10 New leavened bread : Photo of step #10Divide into lumps of 500 grams (small loaves) or 1 kilo (large loaf). 10 min.
11 New leavened bread : Photo of step #11Shape each lump of dough into a ball, cover with a plastic sheet and leave to rest for 30 minutes. 30 min.
12 New leavened bread : Photo of step #12Press the dough flat again before shaping into round or long loaves. 5 min.
13 New leavened bread : Photo of step #13Put into floured bannetons (rising baskets). 3 min.
14 New leavened bread : Photo of step #14Cover with a plastic sheet and leave to rest for 2 hours. 2 hours
15 As these actions are rather difficult to describe, you can watch this short demonstration video on the right.
16 New leavened bread : Photo of step #16Preheat the oven to 240°C or 464°F.

Dust each loaf with flour, then turn it over onto the peel (bread oven "shovel") and slash it across the top.
3 min.
17 New leavened bread : Photo of step #17Put in the for approximately 40 minutes (check near the end of cooking time).

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
40 min.

Remarks

If you can, try a slow rising by replacing the last 2 hours of resting (step #8) by 10 hours at 50°F (10°C).

If you'd like more information on making your own bread, you can consult this special page.

Yeast in leaven-raised bread?



Many of you are puzzled by the presence of yeast in a leaven-raised bread. Here is a little clarification of the matter:
The yeast is there to make things easier; for a beginner leaven-raised bread is not easy to get right, especially first time. This is why these few added grams of yeast help. The dough rises more easily, even if your leaven is not at its best, and it makes a lighter crust.

There's nothing shocking in this. You should be aware that even some commercially produced breads advertised as “leavened”, also contain a little (more) yeast, for similar reasons, and it's perfectly legal.

In any case, there's no reason to be worried about yeast; it's not a chemical product. It too is a living organism, and it's not added to work against the leaven, rather something you can use alongside if you wish. Being able to proclaim proudly, “I don't use any yeast!” is, in my humble opinion, rather overrated.

That said, adding a little yeast does have one slight drawback, in that it dulls the flavour of the bread somewhat. If you want to make leavened bread for its characteristic flavour, you'll lose a little, even with a small quantity of yeast.

In conclusion, I advise the following approach: if you are just starting out, add a little yeast. Then, once you have mastered the basics and can produce good bread, leave it out. You can then compare both methods and choose.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
4432126 gr936 gr20 gr
222 %48 %88 %3 %
Per 100 g
CaloriesProteins CarbohydratesFats
2146 gr45 gr1 gr
11 %2 %4 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 loaves : 1.93 €
Per loave : 0.97 €

Note : These prices are only approximate.

Change currency:

Source: From Thomas Marie of INBP.
Grade this recipe :

More recipes?

This recipe use (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Jura bread, Mustard baps, Loaf for "les filles'", Classic French white bread, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Pumpkin (or potimarron) soup, Cooking sugar, Panettone, Lumberjack turnovers, ... [All]
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Bacon rolls, Ali Baba bread, Peanut rolls, Saucipain, ... [All]
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, Eggs in tomato shells, Old style brioche, Tomato and cream cheese terrine, Quick stuffed courgettes, ... [All]

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