BIOVEGAN baking ferment 20g

Bake yeast-free bread!

BIOVEGAN baking ferment is produced without the use of honey and yeast mushrooms. With its mild character, it is well tolerated by yeast allergy sufferers and particularly kind to the stomach.

Contents: 20 g

Bake yeast-free bread with baking ferment

You add to the baking ferment (for 1 yeast-free bread):

• 550 g wholemeal wheat or spelled flour (no rye)
• 1 teaspoon salt
• 500 ml lukewarm water
• some fat for the baking pan

Preparation:

Step 1
Gradually pour the contents of the bag into 350 ml of lukewarm water while stirring, use a slim tall container and stir with a whisk. Stir in 300 g of flour with a wooden spoon, please do not use metal. Then dust the dough with flour. Wrap the bowl in towels and let rise in a warm place (30-35 ° C) for about 12 hours. Check the temperature with a thermometer. (Tips for reaching the temperature can be found below)

Step 2 Stir
150 ml of lukewarm water into the mixture. Then stir in 150 g of flour and dust the dough again with flour at the end. Cover the dough and put it back in a warm place (30-35 ° C) for approx. 5-8 hours. The dough should get halfway higher.

3rd step
Then add 100 g flour and 1 teaspoon salt and stir the dough well. Put in a greased and floured baking pan. Cover with towels and wrap up well and let rise for 2 hours in an evenly warm place (30-35 ° C).

4. Baking
Preheat the oven to 180 ° C fan oven and bake the bread after resting for about 60 minutes. Then turn the bread out of the mold and let it cool down completely on a wire rack.

Notes:
• When preparing bread with baking ferment, carefully observe and adhere to all resting times and temperatures.
• We recommend using a thermometer to closely monitor the temperature.
• Since metal bowls lead to strong heat conduction, we also recommend the use of plastic bowls.

There are various ways of reaching the temperature:
1. The proofing process of the dough can best be regulated with proofing or temperature cabinets.

2. Alternatively, we recommend letting the dough rise in a bowl in the oven. When the door is closed and the oven light is on, the temperature is usually constant. Monitoring is still important here. The bowl must also be wrapped in a damp towel to prevent it from drying out.

3. Place the dough in a bowl (preferably with your foot) on the heater. Make sure there is insulation between the heater and the bowl. The bowl base is used for this. Alternatively, two wooden spoons can be used as spacers. Otherwise the dough can dry out due to the uneven distribution of heat. Again, the bowl must be covered with a damp cloth. With this method, very strict temperature monitoring is necessary, since the source of error is highest here. A dough thermometer is particularly suitable here.