🥫 Saved Yeast No Knead Bread Recipe Levain Or Biga Method

🥫 Stuff In Our Cupboard Saved Yeast No Knead Bread Recipe
Welcome Friends! We recently did a No-Knead Bread Recipe, and I showed you how to take a little piece of dough and mix it with flour and water - this 'saves' some yeast so you can use it in your next batch of bread recipes (any bread recipes). You are essentially making a Biga or making a Levain or sometimes called making a pre ferment for bread dough. It's a really easy way to save and re-use yeast, it also gives all of your future bread recipes better texture and flavour.
Here is the original recipe video: • 🍞 No Knead Bread Recip...
Ingredients:
Saved Biga / Levain from yesterday's bread*
625 mL (2½ cups) all-purpose flour
7 mL (1½ tsp) salt
175 mL+ (¾ cup) cold water
No Yeast at all? Check out our Sourdough series: • Sourdough!
Method:
In a large bowl, combine the flour, levain, and salt.
Add most of the water and mix with a fork until the flour is moistened, and forms a ragged dough mass.
Add the remaining water slowly, if needed to bring the dough together.
Cover and let rest 8 to 12 hours on the counter at room temp.
Preheat the oven to 225°C (450°F).
Place a Dutch oven or heavy pot with a lid in the oven to preheat.
An hour before baking; fold the dough in on itself 6 - 12 times.
Grab the edge, pull up and fold over; turn the bowl a bit and then repeat.
Grab off a walnut sized piece of dough for tomorrow's levain.*
Sprinkle a little flour in a second bowl, transfer the dough and coat with flour.
Re-cover and let rest for about 45 minutes.
Drop the dough into the preheated Dutch oven, cover and cook 30 minutes.
Remove the cover and cook for another 20 - 30 minutes.
Bread is cooked when internal temp reaches 190ºF.
*Biga or Levain is made from a walnut sized piece of dough from yesterday's (or the day before) bread.
This piece of dough is mixed with 250 mL (1 cup) flour and 250 mL (1 cup) of water.
Covered and kept in the fridge until 12 hours or so before baking.
You can make a levain with 250 mL (1 cup) flour and 250 mL (1 cup) of water and ½ tsp instant yeast.
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