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.
893K 3 312 4.2
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Last modified on: December 30th 2019

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For 2 loaves, you will need:

Change these quantities to make: 1 loave 2 loaves 4 loaves 6 loaves
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
50 min.5 hours 30 min.40 min.7 hours
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Step by step recipe

Stage 1 - 5 min.
New leavened bread
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
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
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
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
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
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
Turn the ugh out onto the worktop and gather into a rough ball.

Stage 8 - 2 hours
New leavened bread
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
After resting, tip the dough onto your worktop.

Stage 10 - 10 min.
New leavened bread
Divide into lumps of 500 grams (small loaves) or 1 kilo (large loaf).

Stage 11 - 30 min.
New leavened bread
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
Press the dough flat again before shaping into round or long loaves.

Stage 13 - 3 min.
New leavened bread
Put into floured bannetons (rising baskets).

Stage 14 - 2 hours
New leavened bread
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
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
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..
If you can, try a slow rising by replacing the last 2 hours of resting (stage 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.
Several days in a linen bag.
From Thomas Marie of INBP.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,782 Kcal or 15,834 Kj121 gr936 gr20 gr
189 %46 %88 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
183 Kcal or 766 Kj6 gr45 gr1 gr
9 %2 %4 %<1 %
Per loave
Energetic valueProteins CarbohydratesFats
1,891 Kcal or 7,917 Kj60 gr468 gr10 gr
95 %23 %44 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 2 loaves : 2.29 €
  • Per loave : 1.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (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: Mustard baps, Ocean bread, Roscoff loaf, Classic French white bread, Hamburger buns, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, Red mixed pickle, Cooking sugar, Quince and apple compote, Classic French white bread, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Special small breads, Cretan Bread, Saucipain, French baguettes, Panettone, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Tomatoes Macédoine , Arlesian Biscuits, Panettone, How to prepare cucumber, African style chicken, ... All
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Your 3 comments or questions on this recipe
  • Hello,

    I have just finished a deep improve of the recipe, more simple, more tasty, I'm sure you'll enjoy it!
    Posted by jh october 27th 2012 at 08:10 (n° 3)
  • Yes, use this recipe and forget yeast. Using only leaven will make a bread with crust a bit stronger, but more tasty. You will probably need to increase first rest time from 1.5 hour to 2 or 3 hours.Have a good bread!
    Posted by jh april 18th 2010 at 08:41 (n° 2)
  • I would like to make a natural leavened whole wheat bread without any regular yeast. Can you help?
    Posted by Madhusudan april 18th 2010 at 03:58 (n° 1)
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