Homemade bread with prozimi (bread yeast)
INGREDIENTS
- 1kgr durum flour
- 1kgr wheat flour
- 1 tablespoon salt
- bread yeast (prozimi)
- lukewarm water
- olive oil for greasing the baking pan
METHOD
- From last evening preparing the dough:
- Take the dough that you keep from the last time you made bread and dissolve in lukewarm water (careful not too hot because it will burn the enzymes and will not rise!).
- Strain it in a medium-large saucepan and add some flour, stirring with a spoon until it becomes a thick porridge.
- Cover the pan and wrap with a thick cloth (or blanket).
- The morning has risen and has almost filled the saucepan.
- In a large bowl, sift flour, stir them and make a hole in the center.
- Add there the salt, dilute with a little water (careful again not too hot) and pour the prozimi (bread yeast) from the pot.
- Add little by little lukewarm water and knead well until flour moistened and make a soft dough.
- Knead for 10 minutes approximately until the dough become soft.
- When dough is ready, keep 1 small ball into a bowl, to have prozimi for next time. (Cover with the lid gently, and let it rise. When inflated, press it to sit in the volume and leave rise again. After 2 days, put in on the refrigerator if you are going to make bread the next 7-8 days. Otherwise keep it in the freezer and when you need it, just remove it from the freezer for 7-10 hours to thaw).
- Grease with some olive oil a baking pan, add a piece of dough (fill half height of baking pan), and press gently with your hands to go around the pan so you don’t have empty space.
- Cover and leave until doubled in volume.
- With a knife, make a hole in the middle (can deflate a bit, do not be afraid).
- Bake in preheated oven at 180oC-200oC for 1h until golden brown.
- When removed from the oven, pass a clean wet cloth towel on top (which is golden brown) to polish the surface.
- Place the pan upside down on a thick kitchen towel and cover well from above (with thick towels) to sweat and baking pan can be removed (leave it on towels until baking pan can be removed itself.)
Divide the dough into 2-3 equal parts, mold your dough and place in the baking pan. Lubricate the loaf with olive oil and then add another loaf next.
This way loaves can be divided each other after baking.
TIP 2: Also you can make small bread balls. You will need a round baking pan and mold the dough into balls and place them in the pan, one close to each other making a “daisy”.
And in this case you have to lubricate each ball, so it can be divided each other after baking.
Small bread balls will take less baking time.
I am Livya from Greece, I'm 27 years old, I love cooking and I work as graphic-web designer.
Mmmm… bread, bread, so much bread… :p
I love homemade bread! yum
Mmm, that looks like wonderful homemade bread. Bet the house smelled amazing!
yes the house smelled like Heaven!
Τα νοστιμότερα ψωμιά!
θα συμφωνήσω!
These really look and sound fantastic!
That looks great. What is this? durum.
I love fresh bread more than anything! This looks great – and perfect for sandwiches?
of course you can use it for sandwiches!
yum, i can have huge portions of this. i have only dried instant imported yeast. hope that works fine. thanks for sharing.