Homemade Bread
How do you make long-fermentation homemade bread?
Mix flour and yeast with water, adding salt and oil at the end of mixing until you get an elastic dough. Cold ferment for 12 hours. Divide the dough, make folds to build tension, and let rise for 4 more hours at room temperature. Bake at 250°C for 35 minutes, until the crust is golden.
Like all the bread recipes I publish: easy and made with very few ingredients, but of great quality; high hydration, so the fermentations are long but reliable, for an exceptional result.
The screen will not turn off while you cook.
Servings: Makes 2 loaves
Ingredients
- 1 kg type 2 flour
- 7 g fresh brewer’s yeast or 2.5 g activated dry yeast
- 700 ml water
- 22 g salt
- Extra virgin olive oil
Instructions
Place the flour and the already activated dry yeast in a large bowl. If using fresh yeast, dissolve it in part of the water and add it to the flour.
Start mixing and gradually add almost all the water, setting aside about 50 ml of the total.
When the dough is almost ready, add the salt and the remaining 50 ml of water.
Work the dough with a spoon for a few minutes, until you obtain a smooth and elastic dough, due to the high water content. At this point, place the dough in a bowl greased with oil.
Cover it.
Place it in the refrigerator to ferment for 12 hours. After that time, remove the dough from the refrigerator. You will notice that it has practically doubled in volume.
You can see all the bubbles from the long fermentation.
Place the dough on a very well-floured surface and divide it into two more or less equal parts, or into the size you want for the loaves.
Gently stretch each portion of dough with your fingertips. Then fold one side of the dough toward the center, and then the other side toward the center as well.
Then fold the top part toward the center, and then the bottom part toward the center as well.
Place each piece of dough in a proofing basket or in a very well-floured container so it does not stick. Place them in the turned-off oven with the light on for another 3–4 hours, covered, until they double in volume.
After those hours, remove the dough from the oven and preheat it to 250°C (480°F).
Gently turn the proofing baskets over onto a baking tray previously floured only where each loaf will rest. Another option is to leave the dough in a bread pan.
This is how they look after turning the baskets over.
Bake for 30–35 minutes, until the surface is golden.
Enjoy your meal!
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- 1 kg type 2 flour
- 7 g fresh brewer’s yeast or 2.5 g activated dry yeast
- 700 ml water
- 22 g salt
- Extra virgin olive oil