Lbavemeb or Fermented Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the dough
In a large bowl, combine the flour and salt.
In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes.
Pour the yeast mixture into the flour mixture and stir until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
Shape and bake
Preheat the oven to 400°F (200°C).
Shape the dough into a loaf and place it in a greased loaf pan.
Bake for 25-30 minutes or until the bread sounds hollow when tapped.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- All-purpose flour
- Forms the gluten network that gives the bread its structure.
- Active dry yeast
- Ferments the dough, producing gas that makes it rise.
- Warm water
- Hydrates the flour and activates the yeast.
- Coarse sea salt
- Controls yeast activity and strengthens the dough's flavor and gluten.
The step that matters
Knead the dough until smooth. Kneading develops the gluten network that traps the gas from fermentation. Under-kneaded dough rises poorly and bakes up dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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