Baking an artisan loaf of bread without using a starter or yeast requires a different method, relying on natural leavening agents and a longer fermentation process. This method is known as "no-yeast bread" or "sourdough bread without a starter." It involves capturing wild yeast and bacteria from the environment to ferment the dough. Here's a step-by-step guide to help you bake an artisan loaf of bread without yeast:
Ingredients:
- 500g all-purpose or bread flour (you can also use a mixture of whole wheat and white flour)
- 10g salt
- Approximately 350-400ml lukewarm water (adjust as needed based on your flour type and humidity)
- A bit of olive oil or vegetable oil for coating
Equipment:
- Large mixing bowl
- Clean kitchen towel or plastic wrap
- Dutch oven or oven-safe pot with a lid
- Parchment paper (optional)
Instructions:
Mix the dough:
- In a large mixing bowl, combine the flour and salt.
- Slowly add lukewarm water, mixing with your hand or a wooden spoon until the dough comes together. Adjust the water as needed to achieve a slightly sticky and shaggy dough consistency.
Knead the dough:
- Lightly flour your hands and a clean surface, then turn the dough out onto the surface.
- Knead the dough for about 10-15 minutes until it becomes smooth and elastic. Avoid adding too much extra flour during kneading; the dough should remain slightly sticky.
Bulk fermentation:
- Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap.
- Let the dough sit at room temperature (around 70-75°F or 21-24°C) for about 12 to 24 hours. The longer fermentation time will allow wild yeast and bacteria to work on the dough, creating natural leavening.
Preheat the oven:
- Preheat your oven to 450°F (232°C) with the Dutch oven or oven-safe pot inside. Preheating the pot will help create a crusty artisan bread.
Shape the dough:
- After the bulk fermentation, the dough should be noticeably risen and bubbly.
- Lightly flour your hands and a work surface again, then gently shape the dough into a round loaf or your preferred shape.
Second rise (optional):
- For added flavor development, you can let the shaped dough rest for another 1-2 hours. Place it on a floured surface and cover it with a kitchen towel during this time.
Bake the bread:
- Carefully remove the preheated pot from the oven. If using parchment paper, you can place the shaped dough on the paper and then carefully transfer the parchment paper and dough into the pot.
- Alternatively, you can place the shaped dough directly into the preheated pot without parchment paper.
- Cover the pot with its lid and place it back into the hot oven.
- Bake covered for 20-25 minutes.
- Remove the lid and continue baking for an additional 20-25 minutes or until the crust is golden brown.
Cool and enjoy:
- Once baked, carefully remove the bread from the pot and place it on a wire rack to cool completely before slicing and serving.
Remember, baking bread without yeast requires patience and experimentation. The fermentation time may vary based on your environment and the strength of wild yeast present in your location. With practice, you'll get better at gauging the fermentation and achieve a delicious artisan loaf of bread without using commercial yeast.