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Mamma Silvana is not a fan of “sour bread” so this recipe took a little TLC to receive her stamp of approval. In order to ensure this bread doesn’t turn sour you will need to complete the whole process in one day. That means no long fermentation! Now, if you don’t mind a more sour taste you can definitely ferment overnight or up to a week in the fridge! Watch our stories today as we share more tips for making non-sour natural yeast Italian bread.
Natural Yeast Bread
Course: Bread u0026amp; Pizza, RecipesIngredients
½ c active natural yeast
1 ½ c warm water
1 Tbs olive oil
1 Tbs salt
4-5 c flour
1 egg, beaten for egg wash
Sesame seeds
Directions
- In a large bowl, add active natural yeast, water, olive oil and salt. Gently stir to combine.
- Stir in flour 1 c at a time until no longer sticky. It may require more or less flour depending on humidity.
- Remove from bowl and knead 2-3 minutes.
- Lightly coat the bread bowl with olive oil and return the dough back to the bowl. Cover the bowl with a clean dish towel and let raise in a warm place until doubled (This will take anywhere from 3-6 hours).
- Once the dough has doubled in size, “punch” it down to deflate.
- Separate into 2 equal parts. Shape into desired loaf shape (baguette style, round loaf, braided, etc).
- Coat pan with olive oil and place loaf on the pan. Cover and let it raise until doubled again, about 3-4 hours.
- Lightly brush the loaves with egg wash and sesame seeds if desired.
- Bake at 400 degrees for 25-30 minutes or for a more golden crusty bread bake at 425 for 25-30 minutes.
Notes
- For a more sour flavor increase fermenting time.
- For a less sour flavor make sure your natural yeast had a big feed and is not left to ferment for long periods of time.
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