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Artisan White Bread – Wild Yeast

  • Author: Leaven Foods
  • Total Time: 17 hours 30 minutes
  • Yield: 2x – 890 g dough balls to make 2 loaves of bread.
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Description

This recipe yields a flavorful, crusty loaf that’s perfect for sandwiches, toast, or spreads. Due to the long mix time and high hydration, it is imperative to use cold water to ensure proper gluten development and fermentation control.

Ingredients

Equipment

  • Mixer
  • Digital Thermometer
  • Digital Scale
  • 2– 10” (25.5 cm) Round Bannetons (substitute bowls lined with tea towels)
  • Dutch Oven

Ingredients (Amount – Bakers %):

  • 1000 g Bread Flour (12-13% protein) – 100%
  • 770 g Cold Water (40-45℉ or 4-7℃) – 77%
  • 20 g Kosher Salt – 2%
  • 4 g Leaven Wild Yeast – 0.4% 

Instructions

  • Incorporate – Add water and then flour to the mixing bowl and mix on speed 1 for 3  minutes or until the ingredients are fully incorporated.
  • Autolyse – Allow dough to sit in the mixing bowl for 20 minutes, undisturbed. At the end of the 20 minutes, add Leaven Wild Yeast, followed by the salt. 
  • Mix – Mix on speed 1 for 2 minutes. Gradually increase the speed to 8, mixing for 1 minute at each speed from 2 to 8. Continue mixing at speed 8 until the dough pulls away clean from the mixing bowl. The desired will be less than smooth. Gluten development will be completed during the stretch and fold process.  The desired temperature of the dough at the end of the mix is 78-80℉/24-27℃. Note: If using a 4.5 quart KitchenAid®, keep an eye on the mixer during mixing. This recipe approaches the bowl’s capacity, and the dough may begin to creep up the dough hook toward the mixing mechanism. 
  • Bulk Fermentation – After mixing, transfer the dough to an oiled container. Since the dough is sticky, wetting your hands with water can help during handling. Cover the container and let it sit at room temperature (70-74℉/21-23℃). Perform 3 stretch and folds within the first 90 minutes of bulk fermentation, spacing them 30 minutes apart. After the final stretch and fold, allow the dough to ferment undisturbed for an additional 11–13 hours at room temperature. 
  • Divide and Shape – 12.5 -14.5 hours after mixing, the dough is ready to divide. Lightly flour your work surface and divide the dough into two portions, approximately 890 g each. Shape each portion into a dough ball. Refer to the shaping technique used in the High Hydration Roman Pizza Bianca recipe in the video below for guidance on how to perform the shaping. After the dough is shaped, place each dough ball seam side up in a floured round banneton or bowl with a floured tea towel.
  • Prepare Oven – After shaping, place one or two Dutch ovens in the oven and preheat to 475℉ (246℃). If two Dutch ovens are available, both loaves can be baked at the same time. If using one, bake the loaves consecutively. 
  • Proof – Let the shaped dough proof at room temperature (70-74℉/21-23℃ ) for 60 to 90 minutes. 
  • Bake – Before baking, turn each proofed dough ball out of its banneton or bowl onto parchment paper. Carefully take the preheated Dutch oven(s) out of the oven and remove the lid(s).  Score the dough with a lame or razor blade. Using the parchment as a cradle, lower the scored loaf into the bottom of the Dutch oven (leave the parchment in place during the bake). Place the lid back on the Dutch oven and return it to the oven. Bake for 30 minutes covered, remove the lid, and bake for another 10-15 minutes or until the loaf is golden brown. 

Notes

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a KitchenAid® or similar mixer using a dough hook attachment.

  • Prep Time: 60
  • Cook Time: 990

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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