The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Don't rush it!

Maureen Farndell's picture
Maureen Farndell

Don't rush it!

Don't ever be tempted to shave off a few minutes here and there. So you are in a big rush today......... Then make a decision to bake another day (your starter will keep in the fridge for 2-3 days) or  just be a little late for that not-so-important appointment.

My time this morning was very tight and the bread had to be ready to go by 11am but as I was baking 2 loaves at the same time, I decided to shave a couple of minutes off where I could. 

15 minutes off the proofing stage...... no big deal but there was a lack of maturity in the loaf. It would have been just that little better with the extra time! As I use a little dry yeast booster in my bread, it only takes 2 hours to proof so 15 minutes off that time is a lot!

5 minutes off the 1st stage of baking (lid on)...... NOT a good idea! The bread was cooked right through with a very nice soft and springy crumb. Good looking and lots of yummy olives and rosemary....... but it really needed that extra 5 minutes to develop the crust.

Well live and learn. A wonderful exercise in learning patience....... (Or.... just get up 5 minutes earlier!)

Olive and Rosemary


dabrownman's picture

to those who wait a long, long time :-)  Patience is another one of the many character attributes required for success in all things.  Your bread looks lovely even with alittle less of it.

Happy Baking

Maureen Farndell's picture
Maureen Farndell

I made 2 half-size loaves with this batch which worked well. 1 for me and 1 for a friend. The loaves may be smaller but the time and love required remains the same!!!!! A successful outcome even if the crust could have been better.