If I had to choose, I would always choose making bread with sourdough. But since we don’t live in a perfect world (and we don’t always have enough spare time to knead and ferment dough), sometimes, using dry yeast is a must. By this I do not mean that bread made with yeast is worse than sourdough, it is simply different. As for the sourdough bread, the differences are mainly set on its sour scent, the elasticity of the crumb and the durability of its freshness. Dry yeast dough, however, has a more compact crumb and does not last long. Still, this type of bread is very handy for breakfast or lunch savoury toast.
Also, as I stated at the beginning of this article, we don’t always have the time to carry out a slow 24h fermentation. How many times have we found ourselves organizing a last-minute lunch and needing to have a loaf that very same day? Well, it is in those occasions when we need our bread in a blink of an eye that it is key to have this recipe in hand.
| Ingredients: |
• 20 g. dry bakery yeast.
• 15 g. honey.
• 310 g. lukewarm water.
• 400 g. baker flour.
• 100 g. Galician flour.
• 10 g. of salt.
| Steps to follow: |
• Put the flours and yeast in a large bowl.
• Dissolve salt and honey in lukewarm water.
• Mix the flours with the liquid until you get a compact dough.
• Place on the work table and knead well for 5 minutes or until the dough is smooth and elastic. (if you have a food processor you can follow this step with it).
• Shape the dough and make two deep cross cuts.
• Let prove 45’ in a container covered with a cloth or a shower cap.
• Lightly degas the dough by dipping your fingers on it.
• Preform the dough and let it rest for another 45 ’in a floured banneton or bowl and cover with a cloth or shower cap.
• Heat the oven with a Dutch Oven inside to 250 degrees Celsius.
• Bake for 20 ‘ with the lid on and an additional 15’ without the lid on.
• Let the loaf cool on a grill 1 hour before consuming.
Recendo 