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.
771,654 34.3/5 for 224 ratings
Grade this recipe:

Last modified on: December 30th 2019

For 2 loaves, you will need:

Change those ingredients for: 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 a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

Several days in a linen bag.

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 6 23 cups plain white flour (French Type 65) and 2 13 cups 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 2 tablespoons fine (or table) salt, 2 cups + 2 tablespoons leaven and ½ teaspoon 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.

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?

Change currency:

Note : These prices are only approximate.

Source

From Thomas Marie of INBP.

More recipes?

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: Hamburger buns, Seeded loaf, Bacon rolls, Olive and pesto bread, Jura bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Peanut rolls, Pistachio powder or paste, Mustard baps, Rum babas, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Sandwich bread, Old style brioche, Peanut rolls, Naan, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, African style chicken, "Psychedelic" sandwich bread, Chocolate sweetcrust pastry, Involtinis, ... All

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