How to soak a non-NT bread dough?

[havsulen]

I am making my own bread, and want to do it in a NTway, if possible. I have tried sourdough, but I haven't completely gotten into it yet.

I would love some help when it comes to how I can soak my grains and flour to make bread now, without the sourdough starter. I am ok with using a small amount of yeast, it is the soaking part I am unsure of.

I tried the amounts in my usual dough, mixed all the dry parts together - without yeast. I thought I could let it soak in warm water with some lemon juice in it overnight, and then I could add a small amount of yeast in more water and let it rise slowly during the day and bake them tomorrow night. How does that sound?

I tried to add almost all the water that the recepy calls for, but that made the dough very much like a dough, quite hard. Is it ok to add more liquid now so that is becomes more like a porridge, and then add even more water with the yeast tomorrow?

Thank you so much if you have any thoughts!

[SuburbanHippie]

Edited to add: Sorry, I thought you were looking for a new recipe. Mine is pretty hard on the outside at first after the soak, but once I mix in the egg mixture it's really soft again.

The recipe I use is from a yahoo group. This bread turns out just like regular sandwich bread from the store, but it's tons healthier. I sometimes add flax seed instead of 1/4 cup of the flour. It's not sour at all. My kids love it. I also substitute evaporated cane juice or rapadura for honey. It makes 3 small loaves (takes 20 minutes at the 350 temp), but I prefer to make 2 large loaves (takes 30 minutes at the 350 temp).

Un-sour Soaked Bread

Mix together until dough forms a ball:

2 1/2 cups warm water
2 tablespoons apple cider vinegar
6-7 cups (depending on type) whole grain flour (wheat, spelt, kamut --I
prefer a combination, i.e. half spelt, half kamut. Sometimes I throw in
some oat flour, but I've noticed that causes a drier bread. Rye, barley,
etc. would also do.)*

Cover and let sit 12-24 hours.

After dough has soaked, mix together in a bowl or measuring cup:

1 beaten egg
1/2 teaspoon baking soda
1/3 cup melted butter
1/3 cup honey
2 teaspoons salt
1/8 teaspoon ascorbic acid powder ("vitamin C powder"), optional*

Add soured flour mixture and mix altogether.

Mix together:

1/2 cup flour
Scant 1 tablespoon instant yeast*

and add to dough.

Dough should be very sticky.

Begin adding *more flour* (white if desired, to avoid phytates, but I
usually just use whole) and kneading, first in bowl, turn onto floured
surface when dough becomes stiff. I like to add a handful of *cornmeal
or masa* when I begin kneading. Knead at least 10-15 min (less if using
all spelt flour), continuing to add flour, but not too much-- dough
should remain slightly soft at end of kneading.

Place dough into oiled bowl, turn to coat, let rise 2 hours. Punch
dough down and let rise again until double. Second rising is faster and
higher than first. Turn out onto surface and knead briefly. Shape
dough into three loaves, place in buttered pans, slash if desired. (my
friend brushes egg on top of her loaves- they're beautiful!) Let rise
until doubled, about an hour-- do not over-rise.

Preheat oven to 450. Bake loaves 10 min. Reduce heat to 350 and bake
additional 20-30 min. Immediately turn loaves onto cooling rack to
avoid steamed crusts. Enjoy with lots of butter! I freeze and eat as
needed. Bread is fresher if kept frozen until use.

[havsulen]

Thank you so much for giving me your recipe, Hippiegirl! I will make it next time I am making bread - for sure!

I am tempted to even try to save the dough I have started with the eggmixture you are describing, tomorrow. Learning another way is kind of hard after having made unsoaked bread for the last 20 years...

[CookAMH]

I'd like to do this too. So it looks like the dough will be your basic looking bread dough (as opposed to a watery dough that won't harden) that soaks overnight.

Should you mix it periodically to keep it from hardening or just have it oiled and covered? Looks like the idea is to only do water, flour and an acidic agent, then the following day add the salt, sweet, egg and leavening? I use gluten in my ww recipe, so I assume that is added the next day with the yeast.

[MamaFern]

have you tried the no knead bread? its simple and so yummy.


when i make it i add some yogurt or whey to help it culture.

here is one version with photos..
http://www.aresrocket.com/bread/

i make mine with freshly ground grains.. spelt, kamut, wheat whatever i feel like. it has a slight sour taste, but its not very strong.. the longer you let it soak, the more sour it tastes, but you must let it soak for at least 2 hours. i usually do it 18 or longer

[425lisamarie]

What about using a very small amount of yeast and just letting a longer first rise? It will need enough hours to be "soaked" if you leave it overnight in it's dough form, 8 hours is "NT" right? I don't know officially how long you need.

I can make dough at night, let rise on counter until morning, then shape my loaves and let rise again that would be almost a full day of soaking

[CookAMH]

Originally Posted by 425lisamarie

What about using a very small amount of yeast and just letting a longer first rise? It will need enough hours to be "soaked" if you leave it overnight in it's dough form, 8 hours is "NT" right? I don't know officially how long you need.

I can make dough at night, let rise on counter until morning, then shape my loaves and let rise again that would be almost a full day of soaking

Would I still add gluten? This is my recipe:

8-9 cups ww flour
1T salt
1 egg
1/2 cup honey
1/4 cup oil
1 1/2 T yeast
1/3 cup gluten
3 cups water

Seems like people use less yeast b/c it soaks and natural yeast forms? The gluten helps it rise and the regular recipe results in perfect ww bread. Soft, nicely rounded on top and it lasts at least a week tasting fresh. I really want to convert THIS recipe and not try another just yet.