
This required some planning on my part to show each step of the process that normally takes up to 2 1/2 days, in just 45 minutes. I started prepping for the class on Monday and by last night there was a total of 8 loaves of bread in various stages. Here is a link for the full recipe.
Here are some photos taken by Papa-rotzzi:



This is where working with natural yeast can get tricky....because this last rise is hugely dependant on the time of year and the weather. First, lay plastic wrap right on top of the loaves and cover again with a towel. In the cooler months, I need to put the loaves in the oven (while it is off) and place a roasting pan on the shelf below them filled with boiling water. Close the oven door and don't open it for at least 8 hours. This usually does the trick.
In the spring, summer and fall there is no need for this extra step. The final rise can happen on a counter in about 8 hours or so.


Then comes the best part of all - the eating! Last night we had warm bread from the oven with Kate's Homemade Butter and Orange Marmalade.
Making bread with natural yeast is not as difficult as it sounds. I hope this post helps and encourages you to give it a try - and thanks to all the people who stayed for the demo last night!
Enjoy the day -Wonderwoman
Making bread with natural yeast is not as difficult as it sounds. I hope this post helps and encourages you to give it a try - and thanks to all the people who stayed for the demo last night!
Enjoy the day -Wonderwoman
This post linked to Whole Foods Wednesday, Hearth and Soul, and Frugal Days/Sustainable Ways.