Ingredients
- 450g (3 cups) All Purpose Flour
- 12.5g (2 ½ tsp) Salt
- 1.25g (¼ tsp) Instaferm Red
- 300g (1¼ cup) Water
- 15g (1 Tbsp) Vinegar
- 0.5g (â…› tsp)Â Amylase (optional)
- Or
- 2.5g (1¼ tsp) Diastatic Malt Powder (optional)
- Oil or Non-stick Pan Spray for Parchment
Equipment
- Bowl
- Silicone Spatula
- Parchment Paper
- Dutch Oven
- Knife
- Cooling Rack
Timing
Active Time: 15 Minutes
Total Time: 24 Hours
Yield
1 Loaf
-
Create & Rest Dough
In a bowl add the flour, salt, and instaferm red. If you choose to use diastatic malt powder it can be added to the flour during this step. Use the rubber spatula to blend the dry mixture for a few seconds or until fully mixed.
In a separate container mix together the water and vinegar. If you choose to use amylase it can be added to the water during this step.
Add the water mixture to the dry mixture. Use the rubber spatula to fold the mixture until all the flour is just barely combined.
Cover the mixture with plastic wrap and place in a cool dry place and allow it to rest for 18 hours.
-
Create Dough Ball & Proof
The next day lightly dust a prep table with flour and turn the dough out onto the flour.
Gently form the dough into a ball.
Coat a piece of parchment paper with oil or non-stick pan spray.
Place the dough ball on the parchment paper and lift it into the dutch oven.
Cover the Dutch oven with plastic wrap and proof dough for 2-3 hours, until it doubles in size
-
Bake Bread
Place the dutch oven in a cold oven and set it to 450°F.
After 30 minutes remove the lid from the pan and allow it to cook for 20-25 more minutes or until it reaches 205°F.
Remove the dutch oven from the pan and allow the dutch oven to cool for 10 minutes before removing loaf from the pan.
-
Cool & Serve
Cool completely before slicing, about 3 hours.
Slice and serve or wrap and store for up to 7 days.
Based on 5 Review(s)
33 Comments.
Auriez-vous une recette simple pour faire du pain avec la levure instantanée Red avec un four conventionnel de cuisine ? Je n’ai pas de four hollandais. Merci de votre aide.
The Dutch Oven is the pot that holds the bread, the bread is baked in a regular oven.
Je n’ai pas de four hollandaise. Je fait ca dans une moule à pain avec une couverture d’alu pour le premier minutes. J’enleve ca pour les minutes final. Ca marche bien. L’exteriour est bien croquante.
Rachel,
Vous pouvez essayer une pierre a pizza (ou une plaque pour le four) et un cul-de-poule inverse. L’effet desire est d’attrapper la vapeur pendant les premieres minutes de cuisson.
—
You can use a pizza stone or a cookie sheet and an upside-down metal mixing bowl — the whole idea is to capture the steam for the first few minutes of cooking and trap the heat.
How big does the Dutch oven need to be?
We use a 1 gallon Dutch Oven.
I used a metal roasting pan as I didn’t have a dutch oven. It works beautifully. It needs to be big enough so the bread can rise without hitting the lid.
The dough does not rise (it has risen a lot yesterday but we are at step 2) ans it does not rise even after 2 hours! I don’t know if we should wait or bake it?
If the oven is set to 450 do you turn it down to 205?.
This is the internal temperature of the bread, not the oven. The oven remains at 450F, as the bread cooks the heat will penetrate the dough and begin to heat the water in the dough. Water boils at 212F, removing the dough at 205F will keep the dough moist. Any higher of a temperature will make a dry loaf since the water would be evaporated.
I removed the lid and let it cook enough to brown the crust, about 10 minutes at 450 oven.
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Is the vinegar necessary in this recipe? I don’t like the flavor of sour dough.
No, you can remove it.
Can this be used for pizza dough? I made the bread recipe and it turned out great.
You can get our Pizza Dough recipe, it also uses Instaferm.
You shared a great video for how to make this bread on Facebook, but I can no longer find it there. Can you add that video to the recipe here?
Sure it’s on our Youtube Channel
Can I use this yeast in my bead machine and if so where can I find a recipe and the amount I should use?
You can get any bread machine recipe off the internet and use the amount of yeast recommended in that recipe. We don’t have a bread machine bread recipe yet.
Just so I don’t burn down my oven, am I putting the parchment under the bread in the Dutch oven for baking? Will it not burn at that heat?
Baking paper will turn brown but it will not ignite at that temperature. It is acceptable to replace the paper with greased aluminum foil if you are worried about it.
just a question I use a bread machine for making bread, and I have been using
bread macnine yeast. In order to still use my bread machine how much of the instant yeast do I use. for a 3 lb loaf. This the first time of using this kind of yeast and I have the red package. thanks Marget.
This would be the same amount of yeast as you’ve used.
I dont have diastatic malt powder…. Is there something i can use until i purchase diastatic malt powder?
You can exclude the diastatic malt powder from the recipe, you’ll still get a good loaf of bread, it just won’t be as good as having diastatic malt.
Thanks for the bread recipe. I have a question about this type of yeast. Once I realized that other kinds of yeast have chemicals and unnatural ingredients I happily switched to instaferm. I got the red label. Since switching I am having trouble making my daily bread (I make it similarly to the way you describe above). My bread just does not get the rise that it used to with the other yeast I had in the past. I stopped adding honey and sweeteners to my recipe bc instaferm red label mentioned it does not handle sweet bread recipes (thinking that was the issue) but that didn’t help. Is adding diastatic malt that much of a help to the bread dough rise? I appreciate any insights you might have since I’m new to this brand of yeast. Thank you
How long is the bread being stored prior to baking?
I do a 3 hour rise, with a reshape and another 15 min rise. With the old yeast it worked perfectly but not with the new instaferm yeast. It does work to an extent, but just a bit flatter than before.
I know this is fairly old, but you may try to increase the quantity of yeast slightly to promote more rising.
So, I tried to make the bread based on your recipe, with just the basic ingredients. I left out the optional additions. It’s really strange it’s like the bread wants to rise, and then when I stuck it in the oven to bake, it decreased in size and flattened out… so my bread doesn’t have a good rise and won’t hold a rise, if that makes sense? I really appreciate your help on this. I am at a loss.
Is the 2 and 1/2 tsp of salt correct in the recipe? I found the bread to be very salty with that amount of salt. Anybody else finding the bread turns out very salty?