The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A fast loaf

dixongexpat's picture
dixongexpat

A fast loaf

Regular yeast, about five hours start to finish. Bread flour only.

It was a pretty wet, 'pouffy' dough

 A nice crust - it 'sang' properly...

and a decent crumb

Comments

Danni3ll3's picture
Danni3ll3

What's in it? Prunes?

dixongexpat's picture
dixongexpat

not a big flavor...

ElPanadero's picture
ElPanadero

Not sure making bread "fast" is a worthy goal TBH.

I tend to feel that bread is best when it is long fermented. Better flavours, better for health, better depth of character and so on.

The loaf looks great but I have a suggestion for you.

Drop the yeast content to just 1g (fresh baker's yeast). About the size of a pea.

Mix the dough last thing at night say 10pm then leave in a container out on the kitchen counter overnight.

Next morning shape it, leave for a further 20-30mins then bake.

You'll get the same loaf but it will have better crumb and deeper flavour imo.

dixongexpat's picture
dixongexpat

it's not a goal, but as we are about to move I didn't want to refeed and regrow my starter. Also, I have a lot of instant yeast to use up. Plus I'm very busy sorting out everything to take vs. sell so it helps to have fast recipes. I might use your suggestion, but it would require thinking/planning ahead, which is in rather short supply for the next few weeks. :)

dixongexpat's picture
dixongexpat

This one was very wet. The recipe uses volume for the water, so I should probably shift that over to weight. As usual, came out fine in the end...