24-Hour Bread
How do you make long-fermentation bread (24 hours)?
Mix flour, water, yeast, salt and oil; refrigerate the covered dough for 24 hours. After removing it, make folds on a floured surface to form a tight loaf. Let it rise in a mold for 4 hours at room temperature and bake at 250°C for 40 minutes to obtain a digestible, crispy bread.
A bread recipe that requires no effort at all, and whose reward in flavor and fragrance is immensely satisfying.
The screen will not turn off while you cook.
Servings: For one loaf of approx. 750 g
Ingredients
- 500 g type 2 flour
- 350 ml water
- 12 ml salt
- 2 g fresh brewer's yeast or 6 g activated dry yeast
- 15 g extra virgin olive oil
Instructions
Start by dissolving the fresh yeast in about 300 ml of water. If using dry yeast, skip this step.
Prepare the dough by placing the flour in a bowl with the dissolved yeast and the oil. If using dry yeast, add it already activated together with 150 ml of water. Mix well with a spoon until almost all the water has been absorbed.
At this point, add the salt and the remaining 50 ml of water.
Mix everything very well. This whole process takes about 5-10 minutes.
Once everything is well combined, cover the bowl and place it in the refrigerator for 24 hours.
After this time, remove the dough from the refrigerator.
After 24 hours it should look like this.
Place it on a floured surface and make the first fold.
Make the second fold, as if it were a book. Make 2 or 3 folds.
Turn it over onto itself and pull it toward you. Repeat this process 3 or 4 times, until you have a perfectly smooth ball.
Place it in a very well-floured mold so it does not stick. Place it with the smoothest side down and the seam of the dough facing up. If you do not have a bread mold, a large, well-floured bowl will work fine.
Sprinkle plenty of flour over the dough and let it rest in the turned-off oven for another 3-4 hours.
Let it rise until doubled in volume.
Preheat the oven to 250°C (485°F). Once this second rise is finished, place it on the oven tray covered with flour by turning the mold over onto the tray.
Remove the mold.
Once the oven reaches temperature, bake for 35-40 minutes depending on the size of your loaf, until golden. Enjoy the delicious aroma of fresh bread at home!
Enjoy your meal!
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- 500 g type 2 flour
- 350 ml water
- 12 ml salt
- 2 g fresh brewer's yeast or 6 g activated dry yeast
- 15 g extra virgin olive oil