bread made with commercial and wild yeast
The cooler weather has set in with a vengeance and whenever it is windy, our draughty house is even colder than usual. Consequently, I was once again having difficulty getting dough and/or shaped bread to rise.
cold kitchen = SLOW rise
So I decided to add a tiny bit of commercial yeast to our wild bread recipe. The dough still took forever to rise - it was after midnight when I took the bread out of the oven. I had hoped and expected to be baking the bread just before dinner at around 19:30... but I didn't get to shape it until 19:00!!
I really should have taken a photo of the bread just before it went into the oven. It was easily half the height. Talk about oven spring!
The crumb was nicely chewy and the flavour had a slight sour tone but a lovely nutty flavour. Even though the crust was quite dark, there was not even a hint of burnt aroma or taste.
Here is the recipe I used:
- blog from OUR kitchen: semi-wild bread
based on the recipe for basic sourdough in Piano Piano Pieno by Susan McKenna Grant