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My bread has increased in quality so much by (a) mixing the ingredients (without the yeast, or with only a little bit of the sourdough starter) the night before
by jvkersch 8y ago
My bread has increased in quality so much by (a) mixing the ingredients (without the yeast, or with only a little bit of the sourdough starter) the night before (i.e. making a poolish), and (b) taking a full day to prepare: you knead a little, let it rest for a couple of hours, give it a few turns, rest, etc. As a result, the bread is much more flavorful, and the flavor is more delicate: not too sour, not too sweet, and you can chew it and feel the flavors develop.
- atomical 8y agoMy bread has much better flavor if I let the dough sit in the fridge for four days.
- slow_donkey 8y agoI do this also for time control. I can effectively bake whenever convenient if it's half dormant in the fridge.
- atomical 8y agoAlso, no need to knead with this method.
- lostlogin 8y agoGood point. Mine gets stirred and warmed up in a bread maker for 45 minutes, then goes into the fridge. If I forget it sits there until I remember. Once risen it’s knocked back and put into a banneton to rise. Then into the oven. The move into the banneton is the only time I touch it before eating.
- girvo 8y agoOh? So you mix it and just stash it in the fridge for a while?
- atomical 8y agoYeah, I throw it in cold sometimes without much effort. I have some pales that I use to make a few loaves in bulk.
- lostlogin 8y agoBetter oven rise too, and over rise is the best kind.
- cup-of-tea 8y agoI've tried chilling dough but I've found the yeast never fully recovers and just won't give the rise I want in the oven. It's been a source of frustration because everyone else says it works!