Some months ago, I had shared with you my sourdough recipe. Although the bread made with sourdough has an unique texture and flavor, for some people may be too challenging and also a commitment to take care of it.
Using normal yest, it is the easiest option as you can bake bread in just 2/3 hours (you can find this recipe here).
However, a high dose of yeast could make your bread a bit heavy to be digested by some sensitive tummies.
By reducing the dose of the yest and increasing a bit the rising time, you can obtain a wonderful bread which resembles a bit the sourdough-made one, and which is also much more digestible than its quickest version.
All you need is a little time management effort. You can make the dough in the morning before you go out for work, and bake on your return to enjoy freshly baked bread for dinner. Or you could also make the dough the night before and bake it while you have breakfast and get ready for work.
Once you make baking part of your routine, it will surely become a delicious and healthy added value to your daily meals.
Let’s bake! 🙂
Ingredients
- 500 gdurum wheat flour (I use Sicilian Rusello variety)
- 270 mllukewarm water
- 5 gyeast
- 1 spoonbarley malt syrup
- 1 spoonextra-virgin olive oil
- 1/2 teaspoontable salt
Preparation
– sift the flour onto a large bowl;
– in a separate bowl, melt the yeast and the barley malt into the lukewarm water;
– wait few minutes or till it starts making a white foam on the surface, then pour it on the sifted flour;
– mix well then start kneading;
– knead till you start getting a ball of dough;
– add the table salt diluted in a teaspoon table water;
– keep on kneading while adding the extra virgin olive oil;
– transfer the dough onto a working surface and knead as follow: fold the dough in half and rock forward on the heels of your hands to press it flat, turn the dough slightly, fold it in half, and rock into it again with the heels of your hands. Do this for about 30 seconds, then take the dough and smash it against the surface a couple of time. Alternate the kneading and the smashing for at least 10 minutes;
– transfer the dough into a large bowl, cover it with kitchen towel and put it to rest in a warm place, away from air drafts (i.e. the switched off oven);
– after 8 hours your dough should have doubled its size;
– dust with some flour the working surface and place the ball of dough onto it, flat it with your fingers to shape it into a rectangle;
– proceed to the first fold as follow: fold the longer side towards the center, and then fold the other free side towards the center too. You have obtained a cylinder. Fold one side of the cylinder towards the center and then fold the other side over it. This first fold is completed;
– now proceed to the second fold as follow: flat again the dough with your fingers to shape it again into a rectangle, then repeat the same procedure as above;
– round the edges with your hands, shape your loaf and place it on the baking tray or inside a dusted loaf baking tray;
– use a sharp knife to make an incision on top of the loaf;
– cover your loaf with a kitchen towel and allow it to rest in warm place, away from air drafts (i.e. the switched off oven) for about 1 hour;
– heat the oven to 230 degrees;
– put your loaf into the oven, and after 5 minutes low the temperature to 210 degrees;
– bake for about 40 minutes or till golden brown;
– allow the bread to cool down before slicing it
