Recipe for homemade long-fermented bread
Are you looking for a recipe for a bread that has the perfect chewiness and crispy crust? Then you have come to the right place.
Here you will find an unusual recipe that gives the bread fantastic texture and, most importantly, flavor. You don’t need much yeast, but on the other hand, the bread needs to rise for a long time at room temperature.
This is the perfect recipe for brunch or breakfast guests, as the bread can be shaped the night before and then simply baked in the oven in the morning.
Ingredients
- 10 gram Yeast
- 500 gram Water Lukewarm water
- 30 gram Butter Melted
- 12.5 gram Sugar
- 18 gram Coarse salt
- 500 gram Wheat Flour
Instructions
- Dissolve yeast, sugar, and salt in lukewarm water and add the melted butter in a mixing bowl.
- Add the flour and mix everything well together. The dough should be quite sticky before it is left to rise under a tea towel.
- Let the dough rise for 8-12 hours at room temperature.
- Turn the dough out onto a baking sheet with parchment paper and bake the bread in a preheated oven at 230 degrees Celsius (446 degrees Fahrenheit) (fan) for 20 minutes.
- Let the bread cool on a wire rack until it is lukewarm to the touch before slicing.
