Italian bread without yeast: crunchy crust, soft crumb

Italian Bread Recipe with Organic Yeast with Perfect Result

Recipe for homemade Italian bread with organic yeast, without the need for yeast, with a crunchy crust and soft crumb, perfect for any meal

Recipe for 4 people.

Classic (no restrictions), Lactose Free, Vegan, Vegetarian

Preparation: 05:40 + + pre-fermentation + cooling time

Break: 5:00

TOOLS

1 frying pan(s), 1 baking tray(s) (deep), 1 bowl(s), 1 sharp knife(s) (bread cutting tool), 1 kettle, 1 grill

EQUIPMENT

culinary scale + conventional + mixer

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients BREAD WITH ORGANIC YEAST – Prefermented:

– 160 g of special wheat flour for bread

– 160 ml of water at room temperature

– 2 g of fresh organic yeast (or divide the quantity by 3 for dry organic yeast)

Ingredients BREAD WITH ORGANIC YEAST:

– 340 g of special bread flour + a little for flouring

– 190 ml of water at room temperature

– 2.5 g of sugar

– 8 g of salt

Ingredients FOR OILING

– oil to taste

PREPARATION:

1. Separate the utensils and ingredients for the recipe. This practical recipe uses organic yeast, ensuring efficient fermentation without the need for yeast.
2. Yield: 1 Italian loaf of approximately 850 g (4 servings).

PREPARATION:

BREAD WITH ORGANIC YEAST – Prefermented (Italian bread recipe):

1. In a medium glass bowl, mix the water with the fresh yeast to dissolve it well. If you are using dry yeast, you can mix it directly into the flour.
2. Add the wheat flour and mix.
3. Cover with cling film and leave to rest overnight (8 to 12 hours).
4. The next day check: the volume should have doubled.
5. If this has not happened, repeat the preference.

Italian bread with organic yeast – DOUGH + REST:

1. Mix the water with the fresh yeast. If you use dry yeast you can mix it with the flour.
2. Add the remaining dry ingredients (except salt) and mix.
3. Mix well, without kneading. Let rest for 30 minutes.
4. Then add the salt and knead for 15 minutes until it no longer sticks to the bowl or counter. If you knead it on the counter, it will be easier to grease it with a drizzle of oil. If you knead in a stand mixer do it for 8 minutes.
5. Transfer to an oiled bowl and leave to rise for 2 hours.
6. Cover with cling film or a damp cloth.

BREAD WITH ORGANIC YEAST – FIRST LEAVENING:

1. Every 40 minutes, work the dough: without removing it from the bowl, imagine a cross and pull each end of the cross toward the center. Don’t move, just pull and overlap each “point” in the center. You will do this twice, because the last time the bread will go to the final leavening.
2. Keep the bread covered during this step.

BREAD WITH ORGANIC YEAST – FINAL FORMATION, REST AND SECOND LEAVENING:

1. After 2 hours and working the dough, form a ball with the dough, “rolling” it, without removing the air that has formed. Rotate the dough on the greased surface with both hands. Form a ball and let it rest for 30 minutes at room temperature.
2. Then place the rested bread dough on the work surface, flatten it slightly, forming a rectangle. Fold each end towards the center, turn it with the fold facing down and turn it again on the bench until it gives the final shape.
3. Flour the top and sides. Let the dough rise for 1 1/2 hours at room temperature. Cover with a damp cloth.
4. With 10 minutes left until the set time (1 hour and 20 minutes), preheat the oven to 240°C. At this point, uncover the bread so that it dries slightly on the surface.

BREAD WITH ORGANIC YEAST – COOKING:

1. Boil water in a deep pan. Place the pan on the bottom of the heated oven.
2. Before putting the bread in the oven, make shallow cuts with a sharp cutter or knife at a 45-degree angle. The movements can be quick or, if you are not very skilled, do them “slower”, helping yourself with the other hand near the point of the cut so that it does not “wrinkle”.
3. Bake the bread for 45 minutes (medium time). Halfway through cooking, remove the pan and turn the bread so that it browns evenly.
4. Remove it when it is golden on the outside and slightly caramelized: make sure it is cooked by inserting a barbecue toothpick into the center (it must come out dry).

FINALIZATION AND ASSEMBLY:

1. Let cool for at least 10 minutes on a wire rack.
2. Slice the Italian bread with organic yeast and serve with butter or another side dish of your choice.
3. Enjoy your bread with a crispy crust, a soft crumb and full of large holes, well aerated, the result of a perfect fermentation!
4. If not consumed, it can be frozen and reheated, without defrosting, at 180°C in a preheated oven for a few minutes.

Want to make this recipe? Go to the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.