Bread Made By Yeast or Leaven
Ingredients
Directions
Make the dough
Mix flour with water to form a thick paste.
Add yeast and salt, then knead the dough until well combined.
Rise and bake
Set the dough aside in a warm place for several hours to rise.
Bake the risen dough in a preheated oven.
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
- Flour
- Forms the dough structure that holds gas bubbles as the bread rises.
- Water
- Hydrates the flour so gluten can develop and the dough can be kneaded.
- Yeast or leaven
- Produces carbon dioxide gas, which makes the dough rise and gives it an airy crumb.
- Coarse sea salt
- Controls yeast activity and adds flavor to the dough.
The step that matters
Letting the dough rise. The dough must rise long enough for yeast to produce enough gas for a light texture. Rising in a warm place speeds fermentation, but the dough should not be rushed or left so long that it collapses.
“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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