Bread Recipes

🥫 Saved Yeast No Knead Bread Recipe Levain Or Biga Method Pandemic Pantry

🥫 Stuff In Our Cupboard Saved Yeast No Knead Bread Recipe
Welcome Friends! We recently did a No-Knead Bread Recipe, and I showed you how to take a little piece of dough and mix it with flour and water – this ‘saves’ some yeast so you can use it in your next batch of bread recipes (any bread recipes). You are essentially making a Biga or making a Levain or sometimes called making a pre ferment for bread dough. It’s a really easy way to save and re-use yeast, it also gives all of your future bread recipes better texture and flavour.

Here is the original recipe video:

Saved Biga / Levain from yesterday’s bread*
625 mL (2½ cups) all-purpose flour
7 mL (1½ tsp) salt
175 mL+ (¾ cup) cold water

No Yeast at all? Check out our Sourdough series:

In a large bowl, combine the flour, levain, and salt. 
Add most of the water and mix with a fork until the flour is moistened, and forms a ragged dough mass.
Add the remaining water slowly, if needed to bring the dough together.
Cover and let rest 8 to 12 hours on the counter at room temp.
Preheat the oven to 225°C (450°F). 
Place a Dutch oven or heavy pot with a lid in the oven to preheat.
An hour before baking; fold the dough in on itself 6 – 12 times.
Grab the edge, pull up and fold over; turn the bowl a bit and then repeat.
Grab off a walnut sized piece of dough for tomorrow’s levain.*
Sprinkle a little flour in a second bowl, transfer the dough and coat with flour.
Re-cover and let rest for about 45 minutes.

Drop the dough into the preheated Dutch oven, cover and cook 30 minutes. 
Remove the cover and cook for another 20 – 30 minutes.
Bread is cooked when internal temp reaches 190ºF.

*Biga or Levain is made from a walnut sized piece of dough from yesterday’s (or the day before) bread.
This piece of dough is mixed with 250 mL (1 cup) flour and 250 mL (1 cup) of water.
Covered and kept in the fridge until 12 hours or so before baking.

You can make a levain with 250 mL (1 cup) flour and 250 mL (1 cup) of water and ½ tsp instant yeast.

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Original of the video here

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Video Transcription

welcome friends welcome back to the
kitchen welcome back tostuff in our cupboard the pandemic
pantry editiona few days ago we made a no-knead bread recipe
andduring that process i took off about a
quarter sized or a walnut-sized piece ofbread dough put it into this bowl
with a cup of water and a cup of flour ithen stuck it in the fridge and i left
it in the fridge forabout a day took it out about 12 hours
ago left it on the counter at roomtemperature and you can see it started
to bubble up the yeast has reallyactivated
and i said in that video i’m going toshow you how to use it and i’ve
struggled a little bit with how i’mgoing to use it because initially i
thought i would show you how to use itas
a sourdough starteryou could treat this exactly like a
sourdough starter it is not a sourdoughstarter
so don’t start on me about that at thispoint it is just
uh commercial yeast flour and water itis a lavent or a bigger
but over time if you treat it like asourdough starter it will start to sour
and you could use it in any sourdoughrecipe you cut off the amount that the
sourdough recipe asks you to use and youjust use it
and then you feed it and you maintain itthat waythere are a lot of people who will be
watching this videowho perhaps don’t make a lot of bread
whoare maybe not as confident in the
kitchen so i thought i would show youhow to use it
all and then save a piece for your nextloaf so that you just continue on
using the same thing for all of yourloaves
so the best way to do that is to treatthis as a level or a bigger
so you go back to our original no needrecipe from a couple of days
ago and you essentially look at thatrecipe and you take
out one cup of flour one cup of waterand the yeast because that’s already
here so you’ve already started mixingthis loaf of bread
so you just think of it that way you’vetaken part of that original recipe
you’ve already mixed it up you’ve leftit for a couple of days and now you’re
going to mix in the rest of theingredients
so instead of the three and a half cupsof flour i think was in the original
don’t quote me on that please check outthe recipe in the description box
i’m going to put that in because there’salready a cup of flour in here
next i’m going to put the levant or thebigger in
you just put it all in there will be alittle bit of water on top it may have
separated somewhatthat’s okay it’s fine um it’s going to
do thatso put that all inand then i’ve got the rest of the water
so i think the first one was a cup andthree quarters
of water we’ve already got a cup ofwater in so i’ve got three quarters of a
cup of waterand i don’t want to put all of that in
at once i want to hold some backand we’re going to talk about that as i
mix this so they’regoing to hold that much back i’ve also
got some salt i’m just going to put thatin as well
and we’re going to mix this with awooden spoon there were a lot of people
in the comment section for that othervideo giving me stick because i
didn’t give weighed measurements for theingredients
to this loaf and there’s a couplereasons why i didn’t do that
first reason is i know that most of myviewers are in the united states
and scales in the kitchen in the unitedstates
just not a thing just not a thing so iwanted to use
something that everybody has which is ameasuring cupnow i’m generally on board with
weighing stuff when i develop recipes iweigh everything
and i make sure that it works by weightand then i make sure it works by volume
because volumein the united states and canada where i
live in canada volumereigns supreme for all baking or cooking
doesn’t matter what the ingredient ispeople just use cups just the way it is
it’s the way it’s always been and itprobably won’t change anytime soonso that’s why i used volume measurements
just to make it simple to make itapproachable so that anybody can
rock up in their kitchen and make thisthe other reason that
i sort of don’t really care if i useweights for this type of recipe
is that i’m going to put in just alittle bit more water it’s a little bit
too dryyou don’t want it to come together in an
homogenous balllike you would if you were kneading
bread it still needs to be ragged ithink this is a little too ragged so i’m
gonna add just a little bit morebe very careful when you add extra water
that you don’t add too much because thenyou get into a see-saw
back and forth a little bit more water alittle bit more flour and then you know
it just goes downhill from thereso just add a little bit more which
brings me toflour um the reason that even
a um a weighted recipe for breadis just a guideline is that flour is
different everywhere you goeven if you went into the same
supermarket if i went to the supermarkethere and bought
five different brands of the same typeof flour all purpose or bread doesn’t
matter which oneeach one of those flowers would be
differenteach one of those flowers would have a
different protein content each one ofthose flowers would be a different
mix of wheat it’s all wheat butthere are different strains of wheat and
those different strains of weed havedifferent protein content and they
absorb water differentlyso even though i would say x amount of
flourand x amount of water to make your dough
by weight you would still need to playwith it a little bit because it would be
different depending on where you are andjust a little bit more water i think
we’re there i think we’re thereso there we go we have a really nice
ragged ball of dough from here on init’s exactly the same
i’m going to cover it over leave it atroom temperature for
8 to 14 hours depending on when you makethis you could do this in the morning
and have thisbread for dinner or you could make this
after supper leave it out overnight andbake it tomorrow morning and have it for
breakfast or luncheither way so i’m just going to leave
this on the counter and we’ll come backfor the next step here we go you’re
going to find that on this batch whenyou use the bigger or the levant or the
starter or whatever it is that you wantto call it
you’re going to find that you get a muchbetter rise on the dough
and there’s a whole bunch of reasons forthat but from now on
the rest of the recipe is exactly thesame so you just grab it on the outside
and you fold it over you bring it intothe center and you fold it over
and you want to do this 6 to 12 times6 or 12 6 to 12 folds not 6 or 12
turns of the bowl so you just pull itover
turn it pull it over and just keep doingthat and so that
strengthens the dough this is also thepoint where you want to take out
a little piece same as you did last timebut the size of a walnut
put it in another bowl feed it flour andwater
and let it hang out for your next breadbaking
so we’re going to do this now the doughcan stick to your hand the dough will
stick to your hand it isokay when you’re doing this folding a
lot of peopleleft comments saying that they dip their
hand in water and that prevents stickingthat’s what you want to do that’s fine i
find that it just makes my hand tooslippery
and then i can’t kind of feel what thedough is doing
and i like that feeling of the dough soi think i’ve got it
folded enough next up issame as last time a little bit of flour
in the bottom of a bowland we take this mount
and into the bowl with the flour grab upwhat’s ever
left over i’ve got a joey hand and i’vegot a clean hand so clean hand into the
flour bagdust a little bit of flour on top
and just make sure that the dough ballis covered and coated in the flour
and you can use whatever flour you wantfor this i often will put on
a little bit of a of a cracked wheatflour
just to give some texture you don’t haveto if you don’t want to we’re going to
cover this overand in the oven is our dutch oven
preheating to 450 degrees in about halfan hour we move on to the next step
okay everything is super hot i had a lotof people ask me about the dutch oven
they don’t have a dutch oven you don’thave a dutch oven
what the other alternatives are now partof the problem with this
is the dutch oven getssuper hot and stays
super hot and when i put the lid onit creates a steam chamber and that
steam chamberis what helps the bread rise
and get a really nice crust on theoutside so you need something that is
heavy with a good thermal mass with alid that seals reasonably well to keep
the steam insideand that could be as simple as a soup
potthat could be uhi don’t know a soup pot is the only
other thing that i can really think ofyou don’t want to use anything that’s
glassbecause you’re going to dump the
cool-ishdough into a super hot glass dish and it
couldshatter and you don’t want that to
happen so that’s going to be in the ovenfor half an hour with the lid on and
then about 20 minutes with the lidoff and of course bread is cooked this
type of bread is cookedwhen an internal temperature is 190
degrees fahrenheitso if you have an instant read
thermometer use itokay hey friends yet another loaf of
breadthis one this one with the um with the
saved yeastnow it’s much larger than the other one
you get a better riseand i’m i’m gonna say that the interior
oh this is the worst bret knife everisn’t it yeah it really is i didn’t tell
youi know i should have thought it was the
cracker we should have brought the onefrom inside
um looks good yeah it looks really goodso it’s it’s going to have a little bit
better flavor and texturethan the first one we made because that
lavender which was a good breadyeah yeah so imagine a good bread now
a little bit better a little bit betteryour family
after having the first one is going tobe amazed at how quickly your bread
skills have advancedby the time you get to the second oneflavor and texture i gotta say the one
piecenice and crispy chewy mm-hmm
okay so 190 degrees fahrenheitis when this type of loaf bread is
finishedi pulled this one out at 207 so
there is a variation there’s a widerange there yeah so you’ve got a bit of
space if it’sif it goes past 190 then you don’t get
it don’t worryit’s fine you could probably take this
all the way up to225 and it would still be a good a good
loaf of breadso um keep playing with this
give it a try and you can use thatlevant
that big for any loaf of bread just likei said you just
subtract the flour and water that you’vealready gotten the bigger
and everything’s fine thanks forstopping by stay safe
stay healthy see you again soonyou

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