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All Purpose 'Save Your Yeast' Dough

Running out of yeast? Want to let your yeast stock last longer?
You can use WAY LESS dried yeast than you think. Normally recipes call for a full sachet of 7g for 500g of flour. But if you allow the yeast more time to develop in the dough then you can use as little as 1g with 500g of flour when making a dough!
Cuisine Bread, Italian, Yeast
Keyword bread, COVID-19, lockdown, tips, trick, Yeast
Prep Time 10 minutes
Cook Time 17 minutes
Resting Time 12 hours
Author Katie Cardile

Ingredients

  • 500 g Strong Bread Flour or ANY combination is fine use what you have during lockdown, Wholegrain, Semola, Plain flour, etc just NOT self-raising flour
  • 1 g Dried Yeast This normally comes in a 7g sachet
  • 320 g Water
  • 30 g Olive oil
  • 10 g Salt
  • 10 g Brown Sugar or honey / maple syrup

Instructions

  • Mix Water, Oil, Sugar and yeast together in a jar or jug until yeast is dissolved.
  • Place the flour and salt togther in a bowl and mix well.
  • Add the water mixture to the flour and mix using a spatula or bread scraper, until blended into a sticky dough.
  • Cover with Clingfilm and let it rest in a cool place such as the fridge overnight or for 12 hours.
  • The next day empty the dough out onto your worksurface or a floured chopping board and warm up the dough by gently kneading for a few minutes with your hands.
  • Shape the dough as you like , whether for loaf tin, or a round boule for baking in a dutch over etc. During lockdown I find these bread rolls so handy and they are quick to cook. For the rolls, simple weigh out portions of 100g, and shape them into nice round dough balls.
    Place on a baking tray that has been lined with baking paper.
  • Cover the dough with a damp tea towl or cloth and leave in a warm place to rest until doubled in size. A warm place such as on your kitchen counter top or out of your way in the oven with the light on, just dont forget to remove it before you preheat your oven when you are ready to bake!
  • Baking times will vary depending on what shape of bread you have made.
    Bread Rolls - Bake in a preheated oven at 200 degrees for 17 mins.
    Pizza - Bake on pizza stone or heated metal baking tray at 250 degrees for 10 mins.
    Boule - Bake in Dutch oven/Cassarole with the lid on at 250 degrees for 20 mins, remove lid and bake for another 15 mins.