White Bread with Little Yeast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 10 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 g yeast, fresh
- 600 ml water, lukewarm
- g 1,000 flour, wheat flour type 550
- 4 teaspoons salt
- 3 teaspoons sugar
- 3 tablespoon oil, sunflower oil (or other neutral oil)
Print Recipe
Pin Recipe Instructions
- For the pre-dough, dissolve 5 g of fresh yeast in 200 ml of lukewarm water, mix with 300 g of flour to form a smooth dough and leave to stand overnight at room temperature, covered.
- The next day, knead the remaining ingredients (700 g flour, salt, sugar, oil, 400 ml lukewarm water) with the pre-dough to form an elastic dough and let rise for 60 - 90 minutes.
- In the meantime, preheat the oven (if available: with a baking stone on the lowest rack) to 220 ° C. When the dough volume has roughly doubled, knead the dough vigorously and cut in half. Shape into two round loaves, leave to rest for 10 minutes. Now cut 1 cm deep in the middle and let rise again for 20 minutes. Then brush vigorously with water and bake in the oven for 30 to 35 minutes.
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