Bread with natural yeast in the roaster

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Bread with natural yeast in the roaster

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Ingredients

FOR NATURAL YEAST
FLOUR MIXTURE
300 gr. Wholemeal flour
500 gr. Yellow flour type M
1400 gr. strong flour
FOR THE BREAD
750 gr. hard flour sifted
650 ml water at a temperature of 27 °C
20 gr. salt
1 gr. dry yeast (optional)
425 gr. yeast
  • Medium

Ingredients

  • FOR NATURAL YEAST

  • FLOUR MIXTURE

  • FOR THE BREAD

Directions

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Bread with natural yeast in the roaster

For the first time the exact recipe for star bread

The process of making natural yeast is a “well guarded secret” revealed to us by Angelina of my heart…

The truth is that the process takes many days, but once we make it and then we just strengthen it and have it all year round. Our bread will be unique, aromatic and very tasty. The final recipe is very easy and the results are excellent.

Angelina Papadaki is a charismatic personality, she chose to be involved in cooking because she liked it so much and she really excels. After completing her studies at the Law School, she left the case files and grabbed the spoons. I have been following her since she started attending the culinary school where she excelled. From the beginning it seemed that she would excel because she loved what she finally chose to do in her life.

I was very happy when she invited me a while ago to enjoy her work in the first smokehouse, the Fine Mess restaurant in Kolonaki. I was also glad to meet chef Eleni Kaperda, a graduate of the Technical University of Athens who is also very serious and a pioneer in cooking. The two of them are an unbeatable creative, effective and above all humble duo.

Every meal… every dinner in their restaurant, a delicious experience. Well done girls…

How to make natural yeast

By Angelina Papadaki, sous chef of Fine Mess restaurant smokehouse, Athens

Steps

1
Done

We make natural yeast which is a time consuming process but once we prepare it we can use it many times.
It takes 7 days to make the "mother" yeast

2
Done
24 hours

On the first day we use 250 gr. mixture of flour and 250ml hot water. We mix them and leave it covered with a towel in a warm place for 24 hours.

3
Done

On the second and third day we repeat the process of the first day adding 250 gr. from the flour mixture and 250 ml. water.

4
Done

On the fourth and fifth day we add 250 gr. mixture of flour and 200 ml of lukewarm water. Mix to homogenize, cover with a towel and leave covered at room temperature.

5
Done

On the sixth and seventh day we add 250 gr. mixture of flour and 125 gr. lukewarm water.

6
Done

After the seventh day we have a ready "mother" yeast to use. Then we put it in the fridge to preserve it.

7
Done

How to keep and increase the yeast so that we can use it for other batches or other recipes that require natural yeast.

8
Done

For the first 4 weeks we take it out of the fridge every 3 days and add 10% of the weight of all the yeast in flour and 60% of the added flour in water, ie if the yeast is 1000 g we will add 100 g of flour and 60 ml water.

9
Done

We leave it for a day at room temperature and then put it in storage in the refrigerator. After the first month we can strengthen the yeast once a week and again on the first day let it mature at room temperature and then put it in the refrigerator. So we can use it in all recipes with natural yeast.

10
Done
30 minutes

FOR THE BREAD

Mix the flour with the water and the yeast and leave it aside covered with a towel for 30 minutes.

11
Done

We make a hole in the center and put the yeast, salt all around and mix to homogenize the mixture.

12
Done
6 hours

We cover it with a towel and leave the mixture to mature for 6 hours.

13
Done

During the first 3 hours, we have to mix the mixture 4 times, putting the edges towards the center.

14
Done

After 6 hours, place the mixture on a floured counter and start kneading by adding flour until the mixture does not stick to either the hands or the counter.

15
Done

We divide the dough into 2 and form 2 round loaves

16
Done
14-16 hours

We wrap the dough in a floured cloth and put it in a bowl in the refrigerator for 14-16 hours.

17
Done
60 minutes

We bake in a preheated oven and preheated dutch oven at 240 °C for 40 minutes with the lid and another 20 minutes without the lid.

18
Done
20 minutes

We take it out and place it on a grill to cool for 20 minutes before cutting it.

TDriver

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Αμυγδαλάκι γλυκό
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Sweet almond
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Orange halva
Αμυγδαλάκι γλυκό
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Sweet almond

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