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Yeast Water Artisan Bread
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Basic Recipe for Yeast Water Artisan Bread

There are many ways to adapt bread formulas to suit your preference for types of flours, addition of nuts, herbs, seeds, whole cooked grains. My recommendation is to start with the basic formula below, keep notes for yourself if you make any changes to my recipe, and soon you'll be customizing and I hope having as much fun as I have! And of course enjoying and sharing fabulous bread.
Note that this recipe is written in grams because measurements really do make a difference. I've provided some cup measures but preferably use a scale because cups vary significantly.
Remember, you need to make the yeast water 5-6 days ahead of baking. Once it's made, only a portion is used for this recipe and the remainder keeps refrigerated until ready to bake again. See link to download instructions in the post above, and in the recipe notes below.
SAMPLE SCHEDULE with Preferment (after Yeast Water is made):
Make Preferment 2 days before you want to bake bread. It needs 12-24hrs to double. It will keep refrigerated up to 48 hours before using.
Day one: 7-8am - mix Final Dough. Allow 10-14 hours to rise to about 2.5 times original volume.
Day one: 7-8pm - shape dough and place in bowls or banetton. Refrigerate overnight.
Day two: 7-8am or any time within the next 36-48hours. Prepare dough as directed.
Day three: Bake bread.
SAMPLE SCHEDULE FOR No Knead Bread without Preferment:
Follow Easiest Ever No Knead recipe with Yeast Water substitution and start 12-18 hours before you want to bake
Easiest Ever No-Knead Artisan Bread - Rosemary Mark
Prep Time2 d
Cook Time45 mins
Total Time2 d 45 mins
Course: Bread
Servings: 2 two lb loaves
Author: Rosemary Mark

Equipment

  • Cast iron or enamel coated cast iron Dutch oven that withstands 500F oven.
  • 6 quart cambro bucket or very large bowl
  • Digital thermometer
  • Gram scale is preferable to measuring cups
  • optional: dough scraper; plastic shower cap

Ingredients

Preferment - make 12-24 hours before mixing Final Dough

Final Dough - start 24 hours before you want to bake the bread

  • 700 grams white bread flour (~5-1/2cups + 2Tbsp) all-purpose also works, I prefer the slightly more structured texture with bread flour.
  • 200 grams whole wheat flour (~1 cup + 2Tbsp)
  • 550 grams tap water or filtered water (~2-1/3 cups) 600 grams water for softer/moister crumb
  • 100 grams yeast water (~1/2 cup minus 1Tbsp)
  • 18-20 grams salt (~5tsp Kosher salt) Less salt as low as 12 grams or to your preference. Other salts can be used such as gray salt or flur de sel. Table salt can be used and is 3 tsp per 18grams.

Instructions

  • Make the preferment 48 hours before baking: Stir together the 100 grams 90-95F yeast water and 100 grams whole wheat flour. Let stand at room temperature at least 12 hours or up to 24 until doubled. It can be refrigerated 24-48 hours and used later, if you decide you aren't ready to bake. Bring to room temp before proceeding.
  • Make final dough 24 hours before baking: In a 6 quart container or bowl, stir together the flours. Combine the tap water (or filtered water), and yeast water in a bowl or 4-cup measure. Heat to 90-95F (in my microwave this takes 60-75 seconds).
  • Stir together the flours and warmed yeast water mixture until all the dry and wet are just combined. No need to knead! Let stand 20-30 minutes. This is the autolyse stage which hydrates the flour and starts to activate the enzymes and the gluten forming proteins, improving the dough's ability to stretch and hold it's shape.
  • Now pour the preferment and the salt over the dough. Begin the mixing by lifting and folding the dough over and scooping up from the bottom of the container. Then pinch across the dough making chunks, then refold over itself until all the ingredients are combined. This usually takes me 2-3 minutes.
  • Let the dough rest 15- 30 seconds, then do a couple more folds and let it relax into the bowl. Cover the container (plastic shower cap works well) and let stand at room temperature.
  • FOLDING: Now you'll start the series of three folds every 30 minutes (the time doesn't have to be exact, even an hour is ok). Here's how to fold: lift an edge of the dough as far as it will go pulling gently, then fold it over itself. Do this 3 more times around the bowl.
  • You'll notice the dough tightens with each stretch so the last time it barely stretches up. Cover and let rest again about 30 minutes. Repeat this for total of 3 times which will take about 2 hours. Don't stress if you let it go longer, just not more than 3 hours.
  • BULK FERMENTATION: Now cover the bowl and let it do it's thing for about 10 hours. I set it on a cloth so it is not directly on the cold countertop.
  • Be patient! 9-12 hours after the final fold the (bulk fermentation) proofing is done. This can take longer if room temperature is lower than 72F. Dough should be 2-1/2 to 3 times the original volume. Look for a slightly domed top and some bubbles on the surface.
  • This is example of a very active dough, probably over-proofed. Over-proofing weakens the gluten which tends to reduce the final rise (called oven spring) during baking. It may be a denser bread, contrary to expectation of making a lighter bread from such big bubbles. This dough still made delicious loaves!
  • Gently scrap the dough out of the container onto a floured work surface.
  • Flour the center top of the dough and cut in half with a dough scraper or knife.
  • Make 3-4 gentle stretch and folds to shape the dough into a rough ball. Then turn and tuck to form a smooth ball, flouring hands as needed. The dough will become more taught, and bubbles will form on the surface. Prick any very large bubbles as they tend to burn during baking. See the link in the notes below to Ken Forkish on YouTube for detailed instruction on folding and shaping dough.
  • FINAL PROOFING: Turn into lightly floured cloth lined bowl or banneton. Cover with plastic and refrigerate 8-16 hours. I've left refrigerated up to 36 hours. It may make a slightly more dense crumb.
  • To bake in preheated oven, place cast iron or ceramic Dutch oven in cold oven. Heat to 500F (my oven takes 45 minutes). CAREFULLY remove pan from oven, and turn lightly flour dusted dough directly from bowl or banetton into the hot pan. Score a slash (or a smile!) on top if desired, then immediately cover and return to oven. Reduce oven to 475F. Bake 25 minutes covered; remove lid and bake additional 15-25 minutes until deep golden brown.
  • To bake starting from cold oven, turn dough into unheated Dutch oven lined with lightly floured parchment or silpat. Dough tends to stick in the cold pan if not lined. Place pan in upper third of oven. Turn on to 425F, convection or conventional. Time 50 minutes. Remove lid and bake additional 5-10 minutes until crust is deep golden brown. Both techniques work well. There may be slightly more rise in the preheated oven, but the total oven time is longer.
  • Bake until well browned for the best crust and interior crumb.
  • Turn out immediately on a wire rack. And try not to slice the loaf for at least an hour! Slicing hot will compress the interior and change the texture of the loaf.

Notes

How To Make Yeast Water  Downloadable pdf
Ken Forkish YouTube: Shaping the Loaves - Bing video 
Link to my Yeast Water Baking Demo for the Bakers Dozen San Francisco
Bread flour vs all-purpose flour: If you only have all-purpose flour, go ahead and bake with it! Preferably unbleached but bleached will work also, the crumb may be finer with all-purpose vs bread flour.
I like to use Guisto's Malted Bread Flour which has a small amount of malted barley. Guisto's description. 'The addition of malt increases enzymatic activity during fermentation. This yields bread with greater volume without diminishing the integrity of the open crumb. It also increases the depth of color in your crust. This is the best organic malted bread flour for baguettes and sourdough breads of any shape and size. This flour also works very well in laminated doughs and quick doughs.'
When adjusting recipes, keep in mind that whole wheat flour takes in a little more water when hydrating. As little as 15-50 grams more or less water can make a difference. Best to keep notes on type flour and amount of water you use for your preferred results.
Water: Some recipes recommend filtered water. I have used my tap water and also my faucet filtered water, both with success.