Comparing slow vs. fast WW bread process
I have settled on my recipe version of PR's WW bread. It is an adaption of the transitional recipe. I have written about it before but yesterday I had to deal with the fact that my family is eating more of my bread and running out before I can make more. So I tossed PR's 2 day method for whole grain bread for the old way mom used to do it.
Using the same recipe I did it in about 3 1/2 hours. I tossed all of the ingredients into the Kitchenaid and mixed it up, rested it, then kneaded it with the hook for 5 min. Then it got an initial rise/ferment followed by rising in the loaf pan. My youngest daughter used all of the molasses for horse cookies so I used honey instead. That is the principle reason for the slightly lighter color. Other than the color, the differences are the expected coarser texture/crumb, but I don't mean the feel of it so much as the taste of it. The feel of the crumb is essentially the same as the long process bread. All in all it is good bread. I will make it this way in a real pinch. In a minor pinch, having the day but not two, I will use the soaker/biga combination to get the smoother taste. Bottom line is that good ingredients and a good recipe make good bread. Process, as we all know, makes better bread. The better the process, the better the bread.
Here's the original Lee version of PR's Traditional WW Sandwich Bread:
Here is yesterday's quick version w/honey:
WW bread, quick w/honey
If I had a better camera you would see a clearer crumb, but I think you can see that there is little if any apparent difference. While I like the other method, I gotta say this is tasty.
That's my story,