In May 2020, @homebreadbaker wrote on the Broadtopia blog on a unique way of making a natural leavening bread in this article: Lievione bread and lazy with leavening. He used very little natural leavening appetizer in the dough – a couple of grams, basically what could cover the tip of a small spoon soaked in appetizer. This aspect of its method was similar to Respect bread Protocol developed a few years earlier by the French Baking Association Bread ambassadorsBut one of the different differences was that the appetizer of @homebreadbaker came directly from its escort of the refrigerator, which is fed every month or two. With a small amount of neglected appetizer, the dough arises slowly, but patiently, it is wonderful, tasty and slightly acidic. To see a comparison test of two doughs, one with a small amount of non -cold appetizer and one with a typical amount of mature start, take a look at this experiment: demanding leavening convention. I tend to use this slow method when I am too busy to refresh my appetizer and/or I need to mix a dough in the evening and don’t worry that doubled in the middle of the night.
Like many natural leavening bakers, @homebreadbaker has continued to experiment since the slow lazy method was published, especially in the areas of the development of gluten and the plot of the crust and, in 2024, it updated the original blog post to add strategies for a stronger mixture and a more tender crust. Use its Mixer Stand in two phases with a long rest in the middle, and cook the dough both at high temperature of 500 ° F and at the relatively low temperature of 375 ° F, with the lid for the entire duration of cooking.
@Metodo Slow Homemabreadbaker with updated mixing and cooking techniques
From the update last November, I wanted to try these methods of mixing and cooking in the hope of creating an integral bread with spring of the oven equally impressive and blooming. My dreams came true! My bread had a fantastic volume and an enchanting ear, and this was even with 30% of the Kamut flour, which tends to cause a dense (delicious) bread. Having needed bread as soon as possible, I used a typical amount of natural leavening appetizer in the dough, 80 grams for 500 grams of flour (16%). I suspect that with even more time of fermentation, the bread may have opened even more.
Yecora Rojo and handmade sourdoug bread
The red and golden kamut wheat of Yecora Rojo make a 100% smooth whole grain bread and the only mixing and cooking approach outlined below encourages an excellent oven spring and a tender crust.
Total time
1 hour, 17 minutes
Instructions
- This dough had a 7 -hour mass fermentation (calculated by the initial mixing) to 78 ° F and a 13 -hour refrigerated final test. With different temperatures or more or less natural yeast appetizers, you can change this timing.
- In the bowl of a support mixer, beat the water together, an appetizer with a natural leavening and pinch of scuffed vitamin C tablet.
- Add the flours and salt and mix at low speed with the attack of the pasta hook for 1-2 minutes. The dough will be a little ruffled and sticky.
- Cover the bowl and let the dough rest for an hour.
- Mix again, now at medical speed, for 12 minutes. The dough will wrap the hook and seem silky by the end of the mixing.
- Transfer the dough to a straight wall container if you have one. Cover and let it increase until it is between 1.5x and 2x the original dimensions, an expansion of 50-100%.
- Scrape the dough on a slightly floured work surface and modeled it to your preference (boule, batard, pagnotta oblunga). Make sure to build tension on the surface of the dough and sprinkle it with flour before placing it on the side of the seam in the test basket.
- Cover the basket and cool it for 12+ hours.
- Preheat the oven and the baking ship at 500 ° F for 30 minutes.
- Directly from the refrigerator, launches the dough out of the basket and on a parchment paper sheet or a slingshot of silicone bread. Tip and loads in the baking ship and in the oven.
- Bake for 12 minutes, then reduce the oven temperature to 375 ° F. Cook for 45 minutes more or until the internal bread temperature is greater than 205 ° F. Keep the lid all the time. (You can remove the lid as needed to use a probe thermometer towards the end of the cooking.)
- Let the bread cool for several hours before cutting it.
