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.
825K 3 300 4.2
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:BakeryBreadLeavenNew recipeFermentation
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
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • 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 (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.
Keeping
Several days in a linen bag.
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).
How much will it cost?
  • For 2 loaves : 2.29 €
  • Per loave : 1.15 €

Change currency:

Note : These prices are only approximate.
Source
From Thomas Marie of INBP.
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: Pizza dough, "Psychedelic" sandwich bread, Ali Baba bread, Seeded loaf, Poitevin twist, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: French Family Cake, Turnip and Jerusalem artichoke soup, Yeast-based flaky dough (for croissants), Minestrone, Papadums, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Benoîton, Panettone, Saucipain, Yeast-based flaky dough (for croissants), ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Tomato feuilleté with pesto, Salmon and spinach quiche, Sea bass with Indian spices, Cramique, ... All
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
317K 15 3 hours 9 min. October 13th 2010
How to cook pasta properly
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
978K4.4 22 min. July 18th 2019
Gratin Dauphinois
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
360K 25 1 hour 3 min. August 13th 2016
Liège waffles
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
224K5 1 hour 55 min. July 12th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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)
Follow this recipe (as 10 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 e-mail address 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