A Simply baking bread It’s really not difficult. This recipe with fresh yeast is perfect for beginners and is actually called “The simplest bread in the world”. It comes from Brotsmmelier Axel Schmitt and only a few ingredients from your pantry to bake it. So try it out!
Simple bread with fresh yeast
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Baking a simple bread is not difficult. This simplest bread in the world comes from Brotsmmelier Axel Schmitt.
The dough must go in the fridge for 8-12 hours before baking.
Crumble the yeast in lukewarm water and dissolve while stirring. Add all the ingredients for the dough and stir with a wooden spoon until everything is well mixed. You don’t need to knead the dough.
10 g of fresh yeast, 450 g of water, 600 g spelled flour, 15 g salt, 10 g of sugar
Put the dough covered in the fridge for 8-12 hours, preferably overnight. So he can mature.
- Place a cast iron pot in the oven and preheat the oven to 250 degrees top and bottom heat. (Alternatively, you can also use a clay pot or any ovenproof pot and even a baking dish.)
Place the dough onto a floured piece of baking paper. Lift the baking paper on the sides and turn it over to one side so that the dough gets on. Repeat the whole thing for the other side. Then put the dough together with the baking paper in the preheated pot.
Place the pot with a lid on the middle rail in the preheated oven and bake for 30 minutes. Then reduce the temperature to 200 degrees and remove the lid. Bake for another 20 minutes.
5 reasons for “the simplest bread in the world”
I love fresh bread in the morning. The fragrance alone during baking makes me start the day happily. This “beginner bread” tastes really a surprising delicious, has a perfect crispy crust and is nice and relaxed on the inside. But there are more reasons why you should bake this simple bread yourself.
- For the recipe you only need a handful of ingredientsthat you may even have in your stock. Perfect to get started spontaneously.
- You can use the flour you already have at home. I bake the bread with spelled flour type 630. But wheat flour type 405 or Type 505 work just as well.
- The dough does not have to be kneaded. Simply stir all ingredients – done.
- You can prepare the dough the day before and let it go overnight. The next day it continues directly with baking.
- The bread can be refined with grains and seeds to taste.
Simple bread with fresh yeast – in just 4 steps
Baking a really good bread is really child’s play with this recipe. Simply stir the dough, let it go and bake in the saucepan – it is nothing more. So that the loaf comes out of the oven with a perfect crust and crumb, I have summarized my tips for the individual steps.
So you stir the bread dough – and let it go overnight
First crumble the yeast in lukewarm water and dissolve while stirring. Why? Well, because warmth for the yeast acts like a booster and ensures that it becomes really active.
Then put all the ingredients for the dough in a bowl and stir with a wooden spoon. You don’t need to knead the dough. Then covered the dough for 8-12 hoursso it is best to rip in the fridge overnight. Thanks to the cold cook overnight, the dough has a lot of time to train a lot of aroma and a good dough scaffolding.
Heat the oven correctly
The bread should only be in the oven when it is really hot. Because then the dough can open airy and form a nice crust. I recommend you the bread in one Tone pot or in a cast iron pot like the Cocotte to bake. And to heat it.
The pot becomes a kind of mini oven with steam function. Thanks to the lid, the moisture from the dough is preserved in the pot, evaporated and ensures a perfect result.
Form the dough to the bread loaf
In fact, the dough is not shaped in the classic sense because it is too soft. Hence simply fall on a floured piece of baking paper. Then put together with the baking paper in the preheated pot. In the end, this specifies the shape of the bread.
Off into the oven – so you finish your bread
Now the bread only has to disappear in the oven and bake until it is nice and crisp – first with a lid, then at the end without. Why is that important?
- If the lid is closed, the bread has more time to go – without the crust having hard too early. If the lid is removed later, the loaf develops a particularly crispy surface.
- The closed pot stores the heat very well and promotes the rise in the dough particularly strongly. This makes the crumb nicely airy.
- The uniform heat distribution ensures a nice browning and also pays the perfect crumb.
I best like the sweet date dip with curry or the popular Bavarian spread Obazda.
I like to bake a second bread directly and freeze it in a row. And for some variety you can try my quick spelled people.
Bake bread yourself with crispy crust – that’s how it works in the pot
A pot with a lid is the secret for rustic, crispy and juicy-loose bread-like from the bakery. You should choose between a clay pot or a cast iron pot for baking.
Baking bread in the cast iron pot
A cast iron pot generates stone furnace climate, is very durable and does not accept smells or flavors. So you can use the pot for braised dishes, for baking bread and for the preparation of fish and meat alike.
So that your bread succeeds, it should Capture pot in the oven with preheat. Only then does the dough come in. Initially, the lid remains closed, only shortly before the end of the baking time, the bread can cook without a lid and become really crispy.
Baking bread in the clay pot
A clay pot, like the Roman pot, is a sustainable natural product and also generates stone furnace climate. However, sound accepts smells, so you should also use different pots for different dishes.
You have to water some clay pots before being used. This prevents the sound from jumping in the oven and ensures the necessary humidity. This pot should also heat up in the oven in front of baking bread before the dough comes in.
Set homemade bread properly: so it stays fresh for a long time
Bread stays fresh at room temperature. I recommend a breathable tone bread box for storage. And mostly you pack it in a paper bag.
You don’t have a bread box? Then you can simply keep fresh bread in a paper bag. Here, too, your bread lasts quite a long time because the paper absorbs moisture. A plastic bag for storage, on the other hand, is not a good idea.
And now enjoy the easiest bread in the world! I am happy about your recipe feedback.
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