Homemade sourdough bread

Today we will burst the perfume oven with a special bread made with homemade mother yeast. We will obtain a high quality product, very digestible, more storable than a bread based on brewer's yeast, very light and extremely aromatic. In addition to water, flour and mother yeast, the ingredients we need are: a little heat, a little patience and a little time. That's all! Let's prepare bread with mother yeast together!

Video of the Recipe

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Identity Card of the Recipe

• 245 KCal Calories per serving

• Ingrediants

  • 400 g of Manitoba flour
  • Homemade food: 120 g of fresh mother yeast
  • 4 tablespoons of extra virgin olive oil
  • About 230 ml of water
  • 12 g of salt

  Materials Needed

  • Bowl
  • Scale weighs food
  • Baking trays
  • Baking paper
  • File or knife
  • Sieve

  Preparation

  Please note
  To prepare this recipe we used a homemade sourdough made from flour and grape must. For the complete recipe, click HERE.
  Once ready, the mother yeast should be kept in the fridge and cooled at least once a week.
  How to proceed before using it in the recipe?
  Remove the yeast from the fridge and wait half an hour for it to reach room temperature. Refresh the yeast using the same part of flour and a dose of water equal to half. Wait 4 hours before proceeding with the preparation of the dough. bread.

  1. In a large bowl, sift the Manitoba flour and mix it with the fine salt. In the center, add the mother yeast and the oil, then mix with the water until the mixture is very smooth, free of lumps and soft.

  Alternative to mother yeast
  Those who wish can still prepare the bread using brewer's yeast instead of mother yeast: in this case, we recommend 2 g of dry brewer's yeast (to be added directly to the flour) or 6 g of fresh brewer's yeast (to be dissolved in water. before adding it to the remaining ingredients).

  2. Place the ball of dough in the bowl, cover with cling film and leave to rise in a warm environment and away from drafts for a couple of hours or more, until the dough triples its volume.
  3. After the necessary time, turn the dough over on the work surface, without kneading or kneading it. Divide the dough into 6 parts weighing about 110-130 g. Gently stretch each piece to give it the shape of a rectangle.
  4. Line two plates with baking paper. Place three sandwiches on each plate, taking care to keep a good distance from each other. If desired, cut the sandwiches with a sharp blade or a knife.
  5. Let the rolls rest again in a warm environment (eg oven off with the light on) until they appear soft and voluminous.
  6. Preheat the oven to 220 ° C (static) and bake for 20-25 minutes or until the surface is golden.
  7. Remove from the oven, allow to cool and serve.

  Alice's comment - PersonalCooker

  I warned you that the kitchen would be filled with perfume! The bread is special and very light: try to stuff it with a mix of grilled vegetables, then heat it slightly and you will feel what a delight!

  Nutritional values ​​and Health Comment on the recipe

  Homemade Mother Yeast Bread is a food that provides an average amount of energy; however, it is necessary to consider that, after cooking, it loses a significant amount of water, also increasing the nutritional concentration.
  Calories are mainly provided by carbohydrates, followed by proteins and finally by lipids. Carbohydrates are mainly complex, peptides of medium biological value and polyunsaturated fatty acids. Cholesterol is absent and fibers are relevant.
  It is suitable for vegetarian and vegan nutrition. It is also relevant to the diet of the lactose intolerant but not of the celiac.
  The average portion of Homemade Sourdough Bread varies based on the overall composition of the diet.