The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Questionable 5 Minute Loaf

KipperCat's picture
KipperCat

A Questionable 5 Minute Loaf

This isn't a question about the book, more about an experiment I conducted. The 2nd time I baked from the master formula, I disregarded the instructions. I didn't expect great bread, but was very surprised at the near total loss of flavor. I was doing this shape for fun, and simply used this dough because it was there. I'm not asking how to make this and have it turn out right, I'm just perplexed at why the flavor was so impacted.

I took an 18 oz chunk of dough cold from the fridge. I don't remember if I did any folding, but rolled it under my hands to make a very long piece, then shaped it as shown. I did let it rest a few times when rolling it longer. When it was fully risen (and jiggly) I slashed it deeply right down the center. I probably should have given it several diagonal slashes instead, more like a baguette.

The resulting crumb had mostly small, even holes, but the bread had no flavor. This is the same batch of dough that had produced wonderful rolls the day before. I'm very curious why the taste was destroyed. Is the rough handling enough to do that? Is the gas in the nice large dough bubbles necessary to flavor the bread while baking?

 

Trishinomaha's picture
Trishinomaha

I got home from work tonight and brought the 5 min. bread dough bucket into the house from the cold garage. It smelled very "alcoholy" when I opened it. I now have two very small round loaves that I hope to turn into large buns for bbq pork tonite. I'm hoping the flavor is ok but I handled it a lot to get it to form into a small boule. We will see how it turns out. I'll let you know...

Trish

KipperCat's picture
KipperCat

How were they, Trish?  I gave my dough some very rough handling - probably a lot more than you would for a boule.  I think at least 15 minutes of hands-on time.

staff of life's picture
staff of life

Someone may be able to help me out on this one: maybe your yeast digested all the sugars in the dough, leaving no flavor?  Was the crust kind of pale, even if you baked it long and high?  It seems that I've read something somewhere along those lines, though obviously my grasp of the subject wasn't all that great!

SOL

KipperCat's picture
KipperCat

Thanks SOL. There was plenty of crust color.  I appreciate the thought, though.