Ingredients for Stale Bread Recipe
- 1 packet of dry yeast
- 3 teaspoons of sugar
- 2.5 glasses of water
- 6 glasses of white flour
- 1 teaspoon of salt
How to Make Bread That Doesn’t Go Stale?
- First of all, 1 packet of dry yeast in 1 water Let’s open the glass in warm water.
- Let’s mix a glass of flour in 1 glass of water until it reaches a creamy consistency and let it sit for an hour.
- Let’s take the remaining flour into the kneading bowl, add the yeast water and the flour-water mixture we have been waiting for.
- Let’s knead the dough by folding it for 10 minutes.
- Let it ferment for 1 hour at room temperature by covering it with a damp cloth.
- Divide the dough into two equal parts and shape it by rolling it until the outside is smooth.
- Let’s put the shaped bread in a round bowl by flouring it and leave it to ferment for 45 minutes.
- Let’s turn the fermented bread upside down on the baking tray and moisten it by wetting our hands.
- You can scratch the bread at this stage if you wish.
- Put water in a heatproof bowl inside the oven.
- Let’s cook for about 40 minutes in a heated oven at 210 degrees.
- Let the bread that we take out of the oven rest on a wire grill for 1 hour.
- When we put the bread in the oven, wetting our hands and moistening it will help to form a thick crust, so your bread will not go stale late and will not spoil easily. Bon appetit.