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Natural Yeast Artisan Bread
Natural Yeast Artisan Bread

Before you jump to Natural Yeast Artisan Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is now much more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who are dealing with diseases such as hypertension, which is directly linked to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most likely, most people think that it takes too much work to eat healthily and that they will need to drastically alter their way of life. In reality, though, simply making some modest changes can positively affect daily eating habits.

One way to deal with this to start seeing some results is to understand that you do not have to change everything immediately or that you need to entirely get rid of certain foods from your diet. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you did. As you stick to your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.

Thus, it should be quite obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to natural yeast artisan bread recipe. You can cook natural yeast artisan bread using 5 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Natural Yeast Artisan Bread:
  1. Provide 250 g bread flour
  2. Use 50 g wholemeal flour
  3. Take 8 g salt
  4. Prepare 210 ml water
  5. Get 80 g natural yeast starter (apples, grapes, etc.)
Steps to make Natural Yeast Artisan Bread:
  1. Combine the bread flour and the wholemeal flour first in a bowl/container, then add the water. Mix, cover, and let rest for 30 minutes. This is known as the autolyse method.
  2. Once the mixture has rested for 30 minutes, combine the salt first, mix slightly and then add the natural yeast starter. Using the four-fold technique, ‘fold’ the dough in itself four times before turning the dough over and slightly rounding it. Then, cover and let rest at room temperature for 30 minutes. Repeat this process 3 times.
  3. For the final repetition, instead of letting the dough rest for another 30 minutes, put the dough in the fridge overnight.
  4. Next, take the dough out of the fridge and let the dough proof at room temperature (25℃~30℃) for about 7~8 hours, or until doubled in size.
  5. After the dough has proofed, take the dough out onto a work surface without flipping it over (keep the top of the dough facing up).
  6. Fold the dough in itself using the four-fold technique one last time. After the fourth fold, use your index finger and thumb to pinch the seam of the dough shut. Then, let the dough bench proof (about 15 minutes).
  7. After letting the dough bench proof, place a dry cloth on top of a bowl and generously sprinkle flour on it. Then, flour the top of the dough and flip the dough (top side facing down) into the bowl. Flour the dough again before folding the cloth over it and covering with a plastic bag. Let it rest at room temperature for 45 minutes.
  8. After 30 minutes, line a baking tray with parchment paper and preheat the oven to 250℃ for 15 minutes.
  9. After 45 minutes, transfer the dough into the baking tray by flipping it over and score the top of the dough in an ‘X’ shape. Spray the dough with a bit of water.
  10. Finally, bake the bread at 200℃ for 10 minutes, and then at 230℃ for 20 minutes.

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