How to Make Naturally Leavened Breads Without Commercial Yeast

Making naturally leavened bread without commercial yeast involves using wild yeast and bacteria from the environment, typically in the form of a sourdough starter. This process relies on the natural fermentation of dough to rise and develop flavor. Below is a detailed guide on how to make naturally leavened breads without using any commercial yeast.

Step 1: Create a Sourdough Starter

A sourdough starter is the key ingredient for naturally leavened bread. It is made by cultivating wild yeast and bacteria from flour and water over several days. Here’s how you can create your starter:

Ingredients:

• 100 grams of whole wheat flour (or rye flour, which is richer in wild yeast)

• 100 grams of water (room temperature)

Instructions:

1. Day 1: Mix 100 grams of whole wheat flour with 100 grams of water in a clean bowl. Stir the mixture well until it is fully hydrated, then cover it loosely with a cloth or lid. Let it sit at room temperature for 24 hours.

2. Day 2-5: Every 24 hours, discard about half of the mixture (about 100 grams) and add 100 grams of water and 100 grams of flour. Stir and cover again. By day 2 or 3, you should start seeing bubbles in the mixture, indicating that fermentation is starting. It will also develop a slight sour smell.

3. Day 6-7: By the end of the week, your starter should be bubbly, doubled in size within a few hours of feeding, and have a tangy aroma. At this point, it is ready to use in bread-making.

Step 2: Prepare the Dough

Once your starter is ready, you can use it to make bread dough. Here’s a simple recipe:

Ingredients:

• 500 grams of bread flour (you can mix all-purpose flour and whole wheat flour for flavor)

• 300 grams of water (adjust depending on your flour’s absorption)

• 100 grams of sourdough starter (active and bubbly)

• 10 grams of salt

Instructions:

1. Mix the Dough: In a large bowl, combine the flour, water, and sourdough starter. Mix until all the flour is hydrated, and a sticky dough forms. You may need to use your hands to bring it together. After mixing, let it rest for 30 minutes (this is called the autolyse stage), which helps the flour fully absorb the water.

2. Add Salt: After the autolyse, sprinkle the salt over the dough and mix it in. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Alternatively, you can use the “stretch and fold” method to develop gluten if you prefer less intensive kneading.

3. Bulk Fermentation: Transfer the dough to a clean bowl and cover it with a damp cloth. Let it rise at room temperature for 4-6 hours. During the first 2 hours, perform several stretch-and-folds every 30 minutes to strengthen the dough.

4. Shape the Dough: Once the dough has increased in size by about 50-100%, it’s time to shape it. Lightly flour your work surface, turn the dough out, and shape it into a boule (round) or bâtard (oval) shape. Be gentle to avoid deflating the dough.

Step 3: Proof the Dough

After shaping, the dough needs to proof or undergo a final rise. There are two main ways to do this:

1. Room Temperature Proof: Let the shaped dough proof at room temperature for 1-2 hours until it has expanded slightly but is not overproofed.

2. Cold Proof: For a more flavorful bread with better texture, you can refrigerate the dough for 12-18 hours. This slow fermentation process, known as retarding, enhances the flavor and allows the dough to develop more complex flavors.

Step 4: Preheat the Oven

While the dough is proofing, preheat your oven to 450°F (232°C). If you have a Dutch oven or baking cloche, place it in the oven to heat up as well. This will help the bread develop a crispy crust.

Step 5: Bake the Bread

1. Prepare for Baking: Once your oven and Dutch oven are preheated, carefully transfer the proofed dough into the hot Dutch oven. You can score the top of the dough with a sharp knife or razor blade to help the bread expand while baking.

2. Bake Covered: Place the lid on the Dutch oven and bake the bread for 20-25 minutes. This covered baking creates steam, which helps the bread rise and form a beautiful, crispy crust.

3. Bake Uncovered: After 20-25 minutes, remove the lid and bake the bread for another 20-30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

4. Cool the Bread: Once baked, remove the bread from the Dutch oven and let it cool completely on a wire rack. Cooling ensures the bread finishes cooking and helps set the texture.

Tips for Success:

• Flour Choice: While bread flour is ideal for its higher protein content, you can mix different types of flour, such as whole wheat or rye, to improve flavor and boost wild yeast activity.

• Water Temperature: Use lukewarm water (around 75°F or 24°C) for feeding the starter and mixing the dough. This temperature encourages yeast activity.

• Time and Patience: Natural leavening takes time. Allow your starter to fully develop and your dough to ferment slowly. The longer fermentation times allow for more complex flavors.

• Temperature Control: If your kitchen is cold, you can speed up the fermentation by placing your dough in a warm spot, such as near a radiator or in an oven with the light on.

Benefits of Naturally Leavened Bread

• Better Flavor: The slow fermentation process allows for the development of rich, tangy flavors that are characteristic of sourdough bread.

• Improved Digestion: Wild yeast and lactic acid bacteria help break down phytic acid in the flour, which may aid digestion.

• No Need for Commercial Yeast: Using a natural starter eliminates the need for commercial yeast, making the bread more natural and sustainable.

Conclusion

Making naturally leavened bread without commercial yeast is a rewarding and time-honored method that produces bread with unique flavor, texture, and depth. With a little patience, anyone can create a starter and craft delicious, homemade bread. Whether you are a beginner or an experienced baker, this process connects you with the age-old tradition of bread making, where wild yeast and bacteria take center stage in creating something extraordinary.