My "Quick" breads
Quite often - especially during holiday times - spending time with my family can interfere with the optimal sourdough build schedules.
If we then run out of bread I usually make some improvisations based on Dan DiMuzio's Pain De Campagne (90% bread flour, 10% medium rye, 68% water, 2% salt, 0.3% instant yeast, from memory).
These breads are quick because they are same-day breads; but they still take about 5 hours from start to finish.
Two of these variations have been especially popular with my family:
The one pictured in the title photo is made using bread flour, medium rye and wholegrain wheat flours, plus toasted sesame oil.
This results in a very rich flavour and a moist crumb with a very light feel.
The other bread uses a brown rice flour scald and high extraction wheat.
Both formulas use a bit more yeast than in the original formula, bulk proof for about 2 hours.
Here the formulas:
1. Sesame Mixed Flour Campagne (Ugh...)
|Light Rye Flour||50||10|
|Wholegrain Wheat Flour||100||20|
|Toasted Sesame Oil||40||8|
2. Rice Campagne
|Brown Rice Flour||100||20|
|High Extraction Wheat||400||80|
Here a crumb shot of the Sesame Campagne
And here a picture of the Rice Campagne