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?