Overview

M t breads u mm r l t to g v rise t br d d ugh . Th r quick, and g n r ll no n n n . But wh t h n wh n u d n't have yeast n h nd? S urd ugh bread u a t rt r , a naturally fermented m xtur f fl ur and w t r that w ll g v a b ut ful rise t ur b k d g d ...w th ut the use f yeast. Th r t k longer but , n you g t t rt d w th it. It' really a l t f hands off t m . B u of the n tur l fermentation, th br d has a ur , t ng fl v r that just m z ng. The l ng r u k your urd ugh t rt r g ng, th b tt r th fl v r t w ll have! Y u m h r about high h dr t n nd low h dr t n br d . H gh hydration br d m n th r m r w t r n the dough. Th doughs w ll b t k r, m r d m r (not hold th r shape w ll) nd w ll have l rg r holes in th br d once t is baked. Low h dr t n br d r t ght r n t xtur (n t b g holes) and will h ld a nice r und dome before b k ng. We ll th br d r a medium h dr t n. It th rf t m x b tw n the tw f r our f m l . Tr u ng l w t r ( r m r fl ur) u tw k th recipe t b th rf t bread f r ur f m l .

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