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Country Bread with Wild Yeast

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Country Bread with Wild Yeast

The perfect country bread with wild yeast recipe with a picture and simple step-by-step instructions.

Country bread with wild yeast

  • 500 g Wheat flour 1050
  • 2 tsp Salt
  • 330 ml *Wildhefe aus Apfelspalten (Hefewasser)

Preface

  1. With this bread I tried the * wild yeast from apple wedges, as I was curious about the taste of the bread. My neighbors had the pleasure of testing it and they were impressed with the taste and smell of the bread :-).

Country bread with wild yeast

  1. Take a mixing bowl and add the wheat flour and salt. Blend / mix with a whisk. Now pour in the yeast water (* wild yeast from apple wedges) in a circular motion. Now the ingredients are mixed with a wooden spatula in large, circular movements.
  2. As soon as the bread dough starts to stick to the wooden spatula, knead with clean hands. This takes about 10 minutes, please turn the mixing bowl slowly. After a while, the bread dough looks a bit grainy.
  3. Continue kneading the bread dough with your hands until it forms an elastic ball. Place this in the middle and moisten with a little water, cover with a lid or use cling film for this. Then put in a warm place and let REST for 12 hours.
  4. When the whole thing has enlarged / doubled, dust with wheat flour and remove from the mixing bowl with a pastry card. Place on a floured surface and turn the bread dough counterclockwise (like a steering wheel) until it becomes a tight ball.
  5. Firmly press the edges of the dough that come together with your fingers. Place the bread seam down on the work surface. Flour the top of it and place in a bread pan with the seam up. If you don’t have one, you can put it in a floured proofing basket.
  6. Cover and place in a warm place and let RISE again for about 2 hours. Then later preheat the oven to 230 – 250 degrees top / bottom heat. After GOING, cut into the top of the dough as you like. Moisten with a little water, put the lid on it and put it in the oven.

General baking

  1. Bake for about 10 minutes at a high temperature, then switch down to 180 – 200 degrees top / bottom heat. Now bake the whole thing for about 30 to 45 minutes. The lid of the bread pan is removed 10 minutes before the end of the baking time so that the bread has a nice crust. Take out later and let cool down completely on a wire rack.

Proofing basket – variant

  1. For the variant with the proofing basket, a baking sheet is placed in the oven. After preheating, carefully slide out the hot baking sheet and cover with baking paper. Turn the baked dough out onto the baking sheet, cut into the flour and moisten it with water. Then quickly return to the oven, mist the oven with a spray bottle that has been previously filled with water.
Dinner
European
country bread with wild yeast

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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