I hope this recipe helps you discover a best method that works for you! Send pictures of your bread or ask me questions along the way. There are many ways to ‘slice bread’, and many recipes to choose from. Just replenish the water according to my instructions. Yeast water keeps refrigerated for months, always ready to use. If you happen to also be a sourdough or levain baker, the winning difference with yeast water is that it’s always ready for baking without feeding between bakes. I like the subtle flavor difference compared to dry yeast recipes, and, simply find it astonishing that kombucha-like yeast water can proof bread dough! This longer fermentation may improve digestibility of the wheat for some people. Yeast water dough may take about 25% longer fermentation time compared to no-knead recipes made with dry yeast (it varies by room temperature).
#Artisan bread recipes no knead how to#
Why did I convert to yeast water? Because long fermentation with yeast water amps the flavor and crumb to a more bakery style loaf –in my opinion, and I hope yours too when you try it!ĭownload How to Make Yeast Water step-by-step I’ve converted the popular No-Knead Bread recipe by Jim Lahey of Sullivan Street Bakery from active dry yeast to wild yeast water. It takes 18-24hours for the dough to rise at 75-80F. Or mix this evening and bake tomorrow evening. Mix this dough at noon and bake tomorrow at noon.
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