The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Save a fallen loaf

Alisiri's picture

Save a fallen loaf

Yesterday I left bread rising in a warm place but forgot it and left it over night. When I remember it in the morning it had, of course, collapsed. It was a rather pricey multiseed that I had bought from a mill so I was annoyed with myself. Almost threw it away but I'm too mean so I looked on TFL and found some suggestions. Following one of them I put the soggy lump back into my trusty ancient Kenwood and added 500g of ordinary plain white flour ie half again of the original 1 Kilo. I began mixing but it looked so dry that I dribbled in a total of about 3 table spoons of water. It gradually began to form a consistent mass and I was able to turn it out, shape it and leave it rise. Within half an hour even in a very cold kitchen it was rising nicely and in just over an hour I was able to put it into a hot oven where it "sprang" a bit more. It has a bit of a thick crust and tastes a little yeasty (not sure why) but I have three good loaves to show for very little extra effort. The recipe I used came from the side of the instant yeast packet that I used. Hope this might be of use.

spsq's picture

Probaby "tasted yeasty" because as yeast feeds, it multiplies.  So the longer it sits, the more yeast multiplies.  I like yeasty breads - to a point, of course!

If you wanted it less yeasty, you could have added enough flour and water to make two or three loaves - would still rise, and the yeast would be distributed more thinly.