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Natural Yeast Artisan Bread
Natural Yeast Artisan Bread

Before you jump to Natural Yeast Artisan Bread recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.

We all know that having healthy foods can help us feel better in our bodies. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy types plays a role in a more healthy feeling. Eating more fresh vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it’s hard to find healthier foods for treats between meals. You can spend several hours at the supermarket searching for the right snack foods to make you feel healthy. Why not try one of the following wholesome snacks the next time you need some extra energy?

If you’re looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch. Eating on the run may be healthier with wholesome chips and crackers. Make the change from refined products just like white bread to the healthier whole grain choices.

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to natural yeast artisan bread recipe. To make natural yeast artisan bread you need 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Natural Yeast Artisan Bread:
  1. Take 250 g bread flour
  2. Use 50 g wholemeal flour
  3. Provide 8 g salt
  4. Get 210 ml water
  5. You need 80 g natural yeast starter (apples, grapes, etc.)
Instructions to make Natural Yeast Artisan Bread:
  1. Combine the bread flour and the wholemeal flour first in a bowl/container, then add the water. Mix, cover, and let rest for 30 minutes. This is known as the autolyse method.
  2. Once the mixture has rested for 30 minutes, combine the salt first, mix slightly and then add the natural yeast starter. Using the four-fold technique, ‘fold’ the dough in itself four times before turning the dough over and slightly rounding it. Then, cover and let rest at room temperature for 30 minutes. Repeat this process 3 times.
  3. For the final repetition, instead of letting the dough rest for another 30 minutes, put the dough in the fridge overnight.
  4. Next, take the dough out of the fridge and let the dough proof at room temperature (25℃~30℃) for about 7~8 hours, or until doubled in size.
  5. After the dough has proofed, take the dough out onto a work surface without flipping it over (keep the top of the dough facing up).
  6. Fold the dough in itself using the four-fold technique one last time. After the fourth fold, use your index finger and thumb to pinch the seam of the dough shut. Then, let the dough bench proof (about 15 minutes).
  7. After letting the dough bench proof, place a dry cloth on top of a bowl and generously sprinkle flour on it. Then, flour the top of the dough and flip the dough (top side facing down) into the bowl. Flour the dough again before folding the cloth over it and covering with a plastic bag. Let it rest at room temperature for 45 minutes.
  8. After 30 minutes, line a baking tray with parchment paper and preheat the oven to 250℃ for 15 minutes.
  9. After 45 minutes, transfer the dough into the baking tray by flipping it over and score the top of the dough in an ‘X’ shape. Spray the dough with a bit of water.
  10. Finally, bake the bread at 200℃ for 10 minutes, and then at 230℃ for 20 minutes.

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