It seems like in times of chaos and uncertainty many people turn to food.  This COVID-19 has people running for all of the staples, plus toilet paper.  Yeah, I know, its all crazy.  Recently with everyone self quarantining or being directed to stay at home, bread making seems to be a pretty popular activity.   I myself started following #BakingClub with @christinatosi this past week, and she is great with trying to help you bake with the ingredients that you have available in your house.  So many families are in the house together right now, and seems like a great time to make a delicious bread.  One of the things that is limited in my local store is yeast, and apparently in many stores across the country.  A friend of mine thought it would be a fun activity to do with her two boys, now that school is at home, and now that everything is a lesson. She posed the question how can you make bread without yeast.

I recently learned that through a bit of kitchen chemistry, you can develop yeast, and make a delicious bread.  Revisiting the culinary school that I recently graduated from, I was able to attend a couple bread classes by one of the best bakers in the game Chef Sim Cass @simsimalabim and in that class I learned ow to make bread without yeast at home.

Making this bread is not a quick process.  It requires developing a starter for several days, and then a few rounds of proofing before baking.  The started is ready when you can take a table spoon of it and gently place it in water, the starter should float.

There are many ways to create a starter, I am simply providing a suggested recipe that I have worked with.

Starter Recipe

50g flour ( AP, rye, or whole wheat)

50g water

3 grapes (if you have)

Bread Recipe

475 deg F (Preheat)

455 g of cold water

510g high gluten flour (replace with AP flour if you don’t have high gluten)

230g all purpose flour

14g salt

255g of starter

Mix all ingredients on low speed for about 3 minutes, and increase the speed a level for 3 minutes.  set he dough ball in an oiled bowl, and let it rise for 30 minutes.  After the first 30 minutes lay the dough on the counter and turn the dough (take each quadrant and bring them to the middle) and replace the dough in the oiled bowl.  Allow the dough to rise again for 30 more minutes and repeat this a third time.  Flour the the top of the dough, and put that side in the loaf pan, place the dough in a loaf pan flour the dough and slice it down the middle about 1/2 in depth (the length of the loaf).  If you don’t have a loaf pan just bake the bread on parchment paper and a baking sheet.  Allow the bread to get a bit dark, a nice brown color.

Please let me know how it turns out.