Bread with mother yeast: all the tips for preparing bread with yeast, from the preparation of the sourdough to the baking of the bread.
Formake breadit takes few ingredients, so you need to choose only the best! Pay attention to choose the best flour, perhaps obtained from an ancient wheat variety or a mixture of wheat enriched with cereals. Not just flour, the yeast also plays its part and there is nothing better than anatural yeast.
Thebread with mother yeastit has an extraordinary, ancient taste and our grandparents would define it "authentic". In fact, thenatural yeastit is linked to hundreds of years of tradition and sees several days of preparation.
Natural yeast, sourdough or criscito
Inpopular cuisinethey callcriscito, the so-called "growing " because it manages to "naturally" increase the volume of the bread dough: it makes it grow! Today we call it more commonlysourdough, natural yeastor againmother yeast.
Bread with mother yeast
Thebread with mother yeast, in itself, it is quick to prepare… it is less quick to prepare thesourdough. Trust me, it's worth it! The wait will be rewarded with an exceptional result. Folk customs dictate that thesourdoughis given as a gift from family to family. You, to prepare thebread with mother yeastyou canmake sourdough at homeor use of thesourdoughtaken as an “inheritance” from a neighbor who loves traditions.
The yeast can be prepared with classic white flour or with more particular flours such as that of khorasan wheat (the famous flour kamut). Do not spare your imagination for yours homemade bread and for thenatural yeast, use blends of different flours, as you like ...
Tip # 1:
once the criscito, you can give some to your neighbor so as to kick off a series of customs that are very dear to past generations.
What do you need to make sourdough bread?
In this recipe I will advise you to use a mixture given, in equal parts, from khorasan wheat and type 1 flour, it goes without saying that you can limit yourself to using the classic 0 or double zero flour to obtain a more familiar baked product on the palate.
-250 grams of organic type 1 flour
-250 grams of khorasan wheat
-200 grams ofmother yeast
-100 ml of warm water
-1 tablespoon of olive oil
-1 pinch of salt
For the natural yeast recipe I invite you to read the instructions and see the photos on the page dedicated to the "mother yeast". Once prepared, themother yeastit should be kept in the fridge and periodically refreshed. Take advantage of therefreshmentsformaking bread at home.
How to refresh the mother yeast
As stated formake breadyou will need themother yeastwhich will be refreshed every three or four days by proceeding as follows:
take 200 grams ofmother yeastand add 100 ml of warm water and 200 grams of flour, knead and let it rest for 3-4 hours until the mixture has doubled its volume(this is why the dialect wording was borncriscito, more correctly called "increasing").From this dough, remove 100 grams of product that you will leave for the next preparation.
Tip # 2:
always try to work in fairly temperate environments and, to avoid contamination, when to prepare themother yeasttry to stay away from fruits and vegetables.
Bread with mother yeast
Got themother yeast, start the preparation of thebreadonly after having made the last refreshment!
- Dissolve themother yeastin warm water. Add oil and salt, kneading by hand.
- Sift the flour and arrange it in a heap.
- Make the classic hole in the center where you are going to insert thesourdoughdissolved with salt and oil.
- Knead until the mixture is smooth, elastic and homogeneous.
- Let the dough rise until doubled in volume. To facilitate leavening, place the dough in a bowl to be placed near the radiator or in the oven turned off with the courtesy light activated.
- When the dough has doubled in volume, set the shape of your bread: round, loaf, loaf, donut ...
- Work the dough with your hands by folding the ends of the dough towards the center so as to incorporate the air.
- Once the desired shape is given to the dough, let it rise for another 2 hours.
- Bake at 200 ° for 5 minutes, then decrease to 180 ° C for 20 minutes until the cooking is finishedbread with mother yeastat 160 ° C for another half hour.
Tip # 3:
work in a clean environment otherwise you risk acidifying your dough.
Taking advantage of thesourdough as soon as you prepare, you could also bake onevery fragrantPizza With Mother Yeast.
How to make sourdough at home
If you want more information on the world ofnatural yeastand on how to prepare sourdough at home, I recommend reading the book“Sourdough. Tips and tricks for everyone to get to know and use it to the fullest ".It is suitable both for those who already know how to make natural yeast at home, and for those who are just starting out. It contains a lot of information on the flours to use and even one recipe to prepare some gluten-free yeast.
The book costs € 11.18 and can be purchased onAmazon with free shipping for those who decide to buy two books of their choice sourdough provides 10 recipes on how to use the mother yeastand advice on the flours to use; for those who want to make sourdough at home or those who intend to prepare pizzas with particularly genuine and tasty flours, you can find information in my guide articleHow to make flour at home.
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