Yeast, proving time and flavour ?
I'm new to baking bread, and want to start with my favourite : real French Baguettes.
Looking through online recipes, I see one says a half gram of active dry yeast and 12-14 hours proving ..... and another 10gms of same yeast and one hour's proving.
Both with same amount of flour.
Both claim to be "traditional" and flavoursome.
How can you explain this wide range ?
PLEASE don't tell me your favourite recipe (to confuse me further !) but please explain why I might choose one or other of above and how this would show in end results.