The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rustic Bread

KathyI's picture
KathyI

Rustic Bread

This is my first preferment.  I am concerned that it is just a big amount of stiff nothing in the bowl..  It has sat ther for about an hour now and has done nothing.  Is this normal.  I dont know anything about the character of a preferment so dont know what to look for.  Is it to rise or bubble it is to thick to bubble.  Its more like the bread dough itself.  Any information would be helpful.  Thanks

 

mrfrost's picture
mrfrost

This is very much a long term proposition. Patience please. Depending on the temperature, it may need close to the full 16 hours. But be assured, by then it will be rarin' to go.

What kind of yeast did you use? Active dry, or instant? What is the temperature of the room that it's in?

It will take probably quite a while before you notice anything, regardless. Depending on what type of container you are using, it may be very hard(to notice, for a while).

 

jcking's picture
jcking

K,

Don't worry; Take Mr Frost's advice. One purpose of a pre-ferment is to add flavor.

Jim

KathyI's picture
KathyI

I would like to thank all who encouraged me to be patient.  My preferment did rise and my bread turned out great.  Now I want to experiment with adding some cracked grains also.  How wonderful to be able to try new things.  Thank You.

mrfrost's picture
mrfrost

So how long did you let the preferment go?

KathyI's picture
KathyI

I let it go for about 24 hrs.  The loafs turned out very nice.  I am working on a new loaf now.  I have added some 9 grain ceral to give it some texture.  I will work on this to make it great.  Am also inspired to work on makeing some sour dough starter.  So have lots of things going.  I am so thankful for all the support that is found on this site. It is helpful for us starters.  I'll let you know how my cracked grain loaf turns out.

KathyI's picture
KathyI

I have baked the second batch of bread that I added the 9 grain cereal to and it is very good also.  My family is enjoying it very much.  I was told to soak the grains for a while before adding to dough mixture.  This was to reduce dryness in the dough.  It worked very well.

 

 

MrBytchy's picture
MrBytchy

Kathy,

I suggest that you try making a biga using all the water that you will be using and all the sugar. I usually make a 900g flour recipe and start making a biga with 550ml of water and 100g sugar. I boil the water and disolve the sugar in it. When it has cooled to blood heat I add the yeast, about 25g, then after 5 or 10 minutes I add 200g of flour and whisk for a couple of minutes. Tightly coover with film and leave it for at least 2 hours.

Bytchy

http://misterbytchy.hubpages.com/hub/Simple-white-bread-made-by-hand-using-a-Bigga