Red and blackcurrants yeast water bread
By From Luxembourg With Loaf · Last edited May 28, 2026
Red and blackcurrants yeast water bread
By From Luxembourg With Loaf · Last edited May 28, 2026
In this recipe, I use yeast water made from red and black currants to bake a delicious no-knead bread. Follow along and see how this wild yeast adventure unfolds!
- Total weight
- 788g
- Yield
- 1unit
- Unit weight
- 788g
- Hydration
- 77%
Ingredients
Poolish
80gMain Dough
788gProcess
Poolish Preparation
Combine the flour and yeast water. Cover and allow to ferment overnight.
Initial Mixing
Combine the flour, poolish, and most of the yeast water in a mixer or bowl, reserving a small amount of the yeast water for the next step. Mix the ingredients together, then let the dough rest for 30 minutes.
Final Dough Development
Add the salt and gradually mix in the reserved yeast water until the salt is completely dissolved. Allow the dough to rest for 30 minutes.
Stretch and Folds
Perform one set of stretch and folds to build strength. Let the dough rest for 30 minutes.
First Lamination
Perform a lamination by stretching the dough out thinly and folding it back up. Allow the dough to rest for 30 minutes.
Coil Folds
Perform one set of coil folds. Let the dough rest for 30 minutes.
Second Lamination
Perform a second lamination step to continue building dough structure. Allow the dough to rest for 30 minutes.
Bulk Fermentation
Allow the dough to bulk ferment for 3 to 4 hours, or until it has nearly doubled in volume.
Preshaping
Turn the dough out and form it into a round ball. Let it rest uncovered on the bench for 20 to 30 minutes.
Final Shaping and Cold Proofing
Perform the final shaping. Place the shaped dough into a floured banneton, cover, and cold proof in the refrigerator overnight.
Baking
Bake the loaf using a Dutch oven or steam setup.
or dutch oven lid on
or dutch oven lid off
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