This time, we share a recipe with you that requires a lot of patience. It will take you up to 55 hours until you can enjoy this white bread.
Of course the handling of the dough does not take 55 hours but there are lots of „resting“ times (also referred to as autolyse) so you need to wait as this bread takes its time.
As you can read in our conclusion, your patience will be rewarded with a bread which has a pleasant and gentle taste. We are sure you will like it as much as we do!
Things to know before you start
Time Schedule
| Steps | Work time | Waiting time |
| Mix #1 | ~15 minutes | – |
| Autolyse | – | 48 hours |
| Mix #2 | ~15 minutes | – |
| Bulk Fermentation | – | 2 hours |
| Shape | ~10 minutes | – |
| Proof | – | 1,5 hours |
| Coat | ~5 minutes | |
| Bake | ~5 minutes | 35-40 minutes |
| Cool | – | 1-2 hours |
After about 54-55 hours you will have great white bread.
Total ingredients
| Weight | Ingredient |
| 600 g | All-purpose flour |
| 30 g | Rye flour |
| 12 g | Salt |
| 6 g | Yeast – Fresh |
| 180 g | Milk – 3,5% Fat |
| 180 g | Water |
The dough will weigh about 1.008 g in total.
Difficulty
Similar to our simple white bread for beginners recipe, this one is also simple.
Baking tools
Nothing special is needed besides an oval banneton proofing basket to get a good result and a nice shape, which you can find in our should have baking tools section.
Steps
1. Mix
| Weight | Ingredient |
| 300 g | All-purpose flour |
| 15 g | Rye flour |
| 6 g | Salt |
| 6 g | Yeast – Fresh |
| 90 g | Milk – 3,5% Fat – 5°C (41°F) |
| 90 g | Water – Cold |
- Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed level one and 5 minutes on speed level two
- The dough should be smooth and don’t stick to the bowl
2. Autolyse
- Put the dough in a sealed container and place it in the fridge at 4-6°C (39,2-42,8°F) for 48 hours
3. Mix #2
| Weight | Ingredient |
| – | Autolyse |
| 300 g | All-purpose flour |
| 15 g | Rye flour |
| 6 g | Salt |
| 90 g | Milk – 3,5% Fat – 5°C (41°F) |
| 90 g | Water – 70°C (158°F) |
- Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed level one and 2 minutes on speed level two
- The dough should still be smooth and don’t stick to the bowl
4. Bulk Fermentation
- Put a clean towel on top of the bowl and let it rest for 2 hours at 20-22°C (68-71,6°F)
5. Shape
- Get the dough in shape by rounding it first and afterwards long moulding
6. Proof
- Dust your oval proofing basket with a bit of potato starch (all-purpose flour is also fine)
- Put your previously shaped dough seam-side-up in the dusted oval proofing basket
- Cover it with a towel
- Let it proof for 90 minutes at 20-22°C (68-71,6°F)
7. COAT
- Gently take your loaf out of the proofing basket by flipping it upside down on a pizza plate covered with parchment paper
- Coat it with water on top and all sides
8. Bake
- Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
- Put the bread in the oven, create a lot of steam and bake for 35-40 minutes
- After 10 minutes lower the temperature to 210°C (410°F), let the steam out by opening the oven door for ~45 seconds and close it again
9. Cool
- After baking take your bread out immediately and let it cool down for 1 to 2 hours on some kind of grid
Conclusion
Crust
This white bread has a thin crust, that is slightly crunchy.
Crumb
The crumb is very soft, almost like cotton and the pores are even.
Taste
It has a very gentle and pleasant taste.
Goes good with
As the taste is pleasantly light, this white loaf can be combined with almost everything. Whether you like to go for the hearty or sweet things, it really doesn’t matter. One bread for all purposes.
Credits
This recipe was inspired by Weißes Brot.
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