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.
If you'd like more more information about making your own bread, look at this dedicated page.
738,349 34.3/5 for 219 ratings
Grade this recipe: Last modified on: December 30th 2019
For 2 loaves, you will need:
- 1
3 lb + 6.9 oz plain white flour (French Type 65) - 2
1 lb + 3.4 oz water - 3
0.9 oz fine (or table) salt - 4
1 lb + 1.6 oz leaven - 5
0.07 oz yeast
How long does it take?
Time required for this recipe:
Keeping: Several days in a linen bag.
| Preparation | Resting | Cooking | Start 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
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.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 2 - 5 min.
Put into the mixer bowl just 3 lb + 6.9 oz plain white flour (French Type 65) and 1 lb + 3.4 oz water at the right temperature.
Knead at minimum speed for 3 minutes.
Knead at minimum speed for 3 minutes.
Stage 3 - 1 hour
Leave the dough in the mixer, cover with a plastic sheet, and leave to rest for 1 hour.
Stage 4 - 3 min.
Stage 5 - 10 min.
Knead at minimum speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 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.
Turn the ugh out onto the worktop and gather into a rough ball.
Stage 8 - 2 hours
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.
Cover with a plastic sheet, and leave to rest in a warm place for 1.5 to 2 hours.
Stage 9 - 3 min.
After resting, tip the dough onto your worktop.
Stage 10 - 10 min.
Divide into lumps of 500 grams (small loaves) or 1 kilo (large loaf).
Stage 11 - 30 min.
Shape each lump of dough into a ball, cover with a plastic sheet and leave to rest for 30 minutes.
Stage 12 - 5 min.
Press the dough flat again before shaping into round or long loaves.
Stage 13 - 3 min.
Put into floured bannetons (rising baskets).
Stage 14 - 2 hours
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.
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.
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.
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..
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.
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.
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 | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,402 Kcal or 18,430 Kj | 121 gr | 936 gr | 20 gr |
| 220 % | 46 % | 88 % | 3 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 213 Kcal or 892 Kj | 6 gr | 45 gr | 1 gr |
| 11 % | 2 % | 4 % | <1 % |
| Per loave | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,201 Kcal or 9,215 Kj | 60 gr | 468 gr | 10 gr |
| 110 % | 23 % | 44 % | 2 % |
How much will it cost?
- For 2 loaves : 1.93 €
- Per loave : 0.97 €
Source
From Thomas Marie of INBP.More recipes?
This recipe uses (among others) | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Mustard baps, "Psychedelic" sandwich bread, Benoîton, Seeded loaf, Roscoff loaf, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Pistachio powder or paste, Mustard baps, Steak burger topped with egg, Ali Baba bread, Natural leaven, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Pizza dough, Cretan Bread, Benoîton, Naan, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Kugelhof for Nanou, Chocolate mousse with hazelnuts, Tomatoes Macédoine , Lille style chicken, ... All |
Other recipes you may also like
![[Natural leaven]](/images/vignettes_150/95.jpg)
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...212,886 284.1/5 for 31 ratings 7 days 15 min.
![[Mexican ceviche]](/images/vignettes_150/220.jpg)
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.100,892 15/5 for 1 ratings 3 hours 9 min.
![[How to cook pasta properly]](/images/vignettes_150/225.jpg)
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.57,3874.8/5 for 12 ratings 22 min.
![[Gratin Dauphinois]](/images/vignettes_150/238.jpg)
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...90,471 25/5 for 1 ratings 1 hour 3 min.
![[Liège waffles]](/images/vignettes_150/371.jpg)
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.62,4935/5 for 1 ratings 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-05)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question
Your 3 comments or questions on this recipe
I have just finished a deep improve of the recipe, more simple, more tasty, I'm sure you'll enjoy it!