Cooking-ez.com

1,001 easy and fully explained recipes, with 12,214 photos and 79 videos

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.

647,995 34.3/5

Grade this recipe

Last modified on: October 24th 2017

For 2 loaves, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
50 min.5 hours 30 min.40 min.7 hours
Preservation:
Several days in a linen bag
At what time?
Work this out...

Step by step recipe

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

Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 6
New leavened bread : Photo of step #6 After kneading, you can check the temperature of the dough, which should be 75°F (24°C), or better try the window-pane test.
Stage 7
3 min.
New leavened bread : Photo of step #7 Turn the ugh out onto the worktop and gather into a rough ball.
Stage 8
2 hours
New leavened bread : Photo of step #8 Put 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.
Stage 9
3 min.
New leavened bread : Photo of step #9 After resting, tip the dough onto your worktop.
Stage 10
10 min.
New leavened bread : Photo of step #10 Divide into lumps of 500 grams (small loaves) or 1 kilo (large loaf).
Stage 11
30 min.
New leavened bread : Photo of step #11 Shape each lump of dough into a ball, cover with a plastic sheet and leave to rest for 30 minutes.
Stage 12
5 min.
New leavened bread : Photo of step #12 Press the dough flat again before shaping into round or long loaves.
Stage 13
3 min.
New leavened bread : Photo of step #13 Put into floured bannetons (rising baskets).
Stage 14
2 hours
New leavened bread : Photo of step #14 Cover with a plastic sheet and leave to rest for 2 hours.
Stage 15
As these actions are rather difficult to describe, you can watch this short demonstration video on the right.
Stage 16
3 min.
New leavened bread : Photo of step #16 Preheat 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.
Stage 17
40 min.
New leavened bread : Photo of step #17 Put 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..

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

% 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?

Note : These prices are only approximate

Change currency:

Source

From Thomas Marie of INBP.

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: "Psychedelic" sandwich bread, Poitevin twist, Seeded loaf, Olive and pesto bread, French baguettes, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Choux pastry (pâte à choux), Franche-Comté sticks, Quick courgette soup with cheese, Langoustine sabayon tart, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Mouna, Pizza dough, Bacon rolls, Seeded loaf, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Lille style chicken, Classic French white bread, Mustard baps, Tomato feuilleté with pesto, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 3 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 14 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page