Leavened bread


Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better.
This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.2M 2 268 4.4
Grade this recipe:

Last modified on: May 23th 2017

Keywords for this recipe:
For 2 loaves, you will need:

Change these quantities to make: 1 loaves 2 loaves 4 loaves 6 loaves
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
36 min.5 hours 10 min.40 min.6 hours 26 min.
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.
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 in bread-making of this recipe, which is 56-62°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 2 - 10 min.
Leavened bread
Put into a food-processor bowl: 300 g leaven, 1 kg plain white flour (French Type 65), 18 g salt, 440 ml water at the right temperature, and 1 g yeast.

Then knead on minimum speed for 3 minutes, and 3 further minutes a little faster (speed "1").

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 10 min.
Leavened bread
Transfer the dough into a clean bowl, or leave it in the mixer bowl, and cover with a plastic sheet.

It needs to rest for approximately 10 minutes.

Stage 4 - 3 min.
Leavened bread
At the end of this time, tip the dough onto the work surface.

You now need to "structure" or work the dough to obtain a beautiful even ball from this heap of dough. The ball should have a well rounded top and a base which is called the seam, where the folds join.

To achieve this, fold the sides of the dough into the centre, using the heel of your hand. This first stage kneading (a lighter touch than for hard-wheat dough) French bakers call "frasage".

Stage 5
Leavened bread
Continue until you get a nice even ball.

Stage 6 - 3 hours
Leavened bread
Then put the ball of dough into a bowl, with the seam underneath, and cover with a plastic sheet.

Leave to rise in a warm draught-free place, for approximately 3 hours, this first rising is the "pointage" (starting) in French.

Stage 7 - 5 min.
Leavened bread
At the end of this time transfer the dough onto the work surface and "knock back", i.e. remove the CO2 which forms during rising and which gives the honeycomb structure to the dough (the spaces in the cooked crumb).

The best way to do this is to press gently on the dough with your hands to crush out the gas bubbles (you may well hear "pschhh" as the gas escapes).

Stage 8 - 5 min.
Leavened bread
Then cut the dough into lumps the size or the weight of your choice, and shape the loaves.

The photo shows 2 loaves of approximately 800 g, but with this amount of dough you could make one large round loaf.

Stage 9 - 5 min.
Leavened bread
With each lump, reshape into a ball with a rounded top and seam underneath, always gently, to preserve the honeycomb structure of the bread, by folding the dough towards the underside.

Eventually you should get beautiful round shapes again.

For round loaves the shaping is now complete.

Stage 10 - 3 min.
You can make long loaves, ("batards" or bastards in French!) rather than round ones.

For this, turn the ball over and roll it up on itself while at the same time rolling it on the work surface.

Foot-note: It's a difficult action to describe, so you can watch it in the short video on the right.

Stage 11
Leavened bread
Place your loaves (gently and with much love) into floured rising baskets (bannetons).

Note: the smooth face which will be the top of the bread should be placed downwards, and the seam on top, because the loaves will be turned over before putting in the oven.

Stage 12 - 2 hours
Leavened bread
Cover with a plastic sheet, and put in a warm place again for 2 hours. In French this second rising is called "l'appret" (finishing).

Stage 13
Leavened bread
Preheat your oven at 460°F (240°C).

When the dough is ready (well risen), it's time to bake.

Flour the peel (bread oven "shovel") and the surface of the loaf, then turn it out onto the peel.

You can also put the peel on top of the bread, and turn the whole lot over in a smart but smooth action. Then remove the basket.

If you are baking in your kitchen oven, put the loaf on a baking sheet.

Stage 14
Leavened bread
Slash the top of the loaf with a sharp blade. In French this is "le lamage", then put in the oven immediately.

Stage 15 - 40 min.
Leavened bread
Cook for about 40 minutes.

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.

Stage 16
Leavened bread
Removing the baked loaves from the oven is always a magical moment (at least when it works, otherwise it's a drama...).

The golden loaves crackle delightfully while cooling ...

Stage 17
Leavened bread
When the loaves have cooled slightly they should be brushed on the underside to remove surplus flour, and the inevitable bits pieces of charocal and ash (I love this moment!).

Stage 18
Leavened bread
That's it, finished, now all you need to do now is enjoy your bread.

Stage 19
To inspire you further, you can watch this small film "De la farine à la tartine" (something like "from flour to flavour"). It is not a film of the recipe, but it is based on it.

Note: it's a non-audio film, except for strategic moments.
Remarks
If you'd like more information about making your own bread, you can see this dedicated page.

If you wish to increase or decrease the amount of dough, you can use this small converter, just enter the quantity of flour, or water or leaven, and it will calculate automatically the weight of the other ingredients necessary. It's also possible that according to the quality of your flour, your dough will be too soft, not firm enough, in this case reduce the water volume.

The very small quantity of yeast (0.25%) is important for the rising of the bread. Note that the French legislation authorises bakers to add up to 2g yeast per kilo of dough in their "leavened bread", and this they do, even the most renowned...

You will find it's easier to succeed if you make large round loaves.

When familiar with this recipe, try the special breads or the new leavened bread (a bit more sophisticated).

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.

I'll finish with a short quotation: "I will make you a bread so good that that will not be an accompaniment anything else, but a food for gourmets" (Actor Raimu for Author/Director Marcel Pagnol in the movie "The Baker's Wife").
Source
Initially Jean Dieulot and Henri Granier on their websites, then my own touch.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,684 Kcal or 15,424 Kj112 gr861 gr18 gr
184 %43 %81 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
210 Kcal or 879 Kj6 gr49 gr1 gr
10 %2 %5 %<1 %
Per loaves
Energetic valueProteins CarbohydratesFats
1,842 Kcal or 7,712 Kj56 gr431 gr9 gr
92 %22 %41 %1 %
% 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 : 1.98 €
  • Per loaves : 0.99 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Summery cheese on toast
Summery cheese on toast

Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.
37K4 21 min.
Auvergnat tartines
Auvergnat tartines

Ideal for a Sunday evening (but not limited to that), these generously topped slices are very simple to make with toasted bread, ham, tomatoes and Saint-Nectaire – and always go down well.
16K5 39 min.
Leek and egg frichti
Leek and egg frichti

A "frichti" is a rough-and-ready dish, born of the French bistro tradition, that you can throw together with what you have to hand. This version mixes leeks with hard-boiled eggs, cream and ham.
18K 40 min.
Special Parmesan baguettes
Special Parmesan baguettes

This moist bread is generously flavoured with diced Parmesan, fried onions and mushrooms. In the form of mini-baguetttes (French sticks), it is easy to serve sliced and makes an ideal aperitif snack.
70K4 3 hours 43 min.
Bruschetta and mozzarella
Bruschetta and mozzarella

A very tasty version of bruschetta with herbs and mozzarella.
3,531 46 min.
See all recipes that use it
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: Roscoff loaf, Ali Baba bread, French baguettes, Pizza dough, Loaf for "les filles'", ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, How to use gelatin, Lumberjack turnovers, Seeded loaf, Nonettes, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Saucipain, Peanut rolls, New leavened bread, Sandwich bread, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Julia salad, Smooth mixed vegetable soup, Beef Wellington, Pan-baked hash brown (Hash-brown casserole), Genoese croque-monsieur, ... 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...
1.7M 304.0 7 days 15 min. April 3rd 2020
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
605K 24.4 2 hours 34 min. June 26th 2019
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.
890K 34.3 7 hours December 30th 2019
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
320K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

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 2 comments or questions on this recipe
  • It is a whole wheat flour recipe.
    Posted by jh december 7th 2017 at 16:59 (n° 2)
  • Can you post this recipe for Whole wheat flour?
    Posted by Viqar december 7th 2017 at 01:18 (n° 1)
Follow this recipe (as 12 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