Leavened Bread
Ingredients
Directions
Prepare the leaven
Keep a piece of dough in a warm place until it ferments.
Mix, rise and bake
Mix the fermented leaven thoroughly with the fresh dough.
Knead until well combined and uniform.
Allow the dough to rise until doubled in size.
Shape and bake the bread as desired.
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
- Leaven
- Its fermentation produces gas that makes the dough rise and adds flavour.
- Fresh dough
- Forms the bulk of the bread and the gluten network that traps the gas.
The step that matters
Mixing the fermented leaven thoroughly with the fresh dough. If the leaven is not evenly distributed, some areas ferment more than others, leaving uneven pockets and an uneven rise and crumb.
“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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