Let's find out what autolysis is and how it works. So we can make bread even in the absence of yeast
Supermarkets lack beer yeast. Perhaps, having much more time available, many are trying their hand at preparing homemade bread? Probably. And this is a splendid habit, because homemade bread is kept longer, it is obviously more fragrant and fresh, and then you want to bring the satisfaction of bringing even a slice of bread oil and tomato to the table, but with the bread made with your own hands?
The good news is that it can also be made without brewer's yeast.
The secret lies in autolysis … and a little in patience!
What is autolysis
It is said car parks the disintegration process of the cells that intervenes after their death by the enzymes contained in the lysosomes. In a nutshell, it is a working method that allows you to take advantage of theself-evolution of gluten.
The process of preparing a dough with autolysis involves three stages: mixing the flour with water, resting the autolytic dough and the final dough with the addition of other water.
Following this long process, a perfectly leavened, soft and honeycombed product is obtained.
Autolysis is very useful when using heavy grain flours or, as in this case, when the yeast is missing.
Be careful to keep an eye on the times. Too long autolysis can damage the dough.
Recipe of homemade bread without yeast
We therefore apply what has been said about autolysis to the preparation of bread.
Pour 190 g of water and 500 g of flour into a bowl.
Let it sit for about 40 minutes and then add 160 g of water and a pinch of salt.
Knead the dough well and then close it like a book with a fold in the middle and let it rest for 20 hours. Once leavened, work it by making other folds as if to roll up a sheet. So it will rise for another hour.
Then transfer it to an oiled plumcake mold and let it rise for another 45 minutes.
Bake at 220 ° for 50 minutes in a static oven.
Unleavened bread
Another bread that can be prepared at home without yeast is unleavened bread, practically a revisited piadina.
Mix 500 g of 00 flour with 150-200 g of water and two tablespoons of oil.
If the dough is too soft, add a little flour, if too dry, add more water.
If you want you can also salt it, but it is also excellent without salt.
Once the mass is ready, divide it into several parts and make not too thick muffins.
Prick them with a fork and then cook them for about three minutes on each side on a non-stick pan with very little oil.
You can also cover the pan for easier cooking.
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