Wild Yeast Adventure: No-Knead Currant Bread 🍇🍞🌿
In this video, 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!
| Ingredient | Weight | % |
|---|---|---|
| Flour | 40g | 100 |
| Yeast Water | 40g | 100 |
Prepare the Poolish
- Fermentation Time: Overnight
Combine flour and yeast water and let the mixture ferment overnight.
| Ingredient | Weight | % |
|---|---|---|
| Flour | 400g | 100 |
| Yeast Water | 300g | 75 |
| Poolish | 80g | 20 |
Mix the Main Dough
- Rest Time: 30 minutes
The next day, combine flour, yeast water (leaving some for later), and poolish. Mix everything together and let it rest for 30 minutes.
| Ingredient | Weight |
|---|---|
| Salt | 8g |
| Remaining Yeast Water | g |
Add Salt and Remaining Yeast Water
- Rest Time: 30 minutes
Add salt and mix in the remaining yeast water until the salt is fully dissolved. Let the dough rest for 30 minutes.
Stretch and Folds
- Rest Time: 30 minutes
Perform one set of stretch and folds. Let the dough rest for another 30 minutes.
Lamination
- Rest Time: 30 minutes
Perform a lamination by stretching the dough out. Let the dough rest for 30 more minutes.
Coil Folds
- Rest Time: 30 minutes
After 30 minutes of rest, perform a set of coil folds.
Second Lamination
- Rest Time: 30 minutes
After another 30 minutes of rest, perform a second lamination.
Bulk Fermentation
- Fermentation Time: 3-4 hours
Let the dough ferment for 3-4 hours until it has nearly doubled in size.
Preshape the Dough
- Rest Time: 20-30 minutes
Dump the dough onto the countertop and form a round ball using a dough scraper. Let it rest uncovered for 20-30 minutes.
Final Shaping and Cold Proof
- Refrigeration Time: Overnight
Shape the dough and place it in floured bannetons. Let it cold proof overnight in the fridge.
