SC - bread
Bonne of Traquair
oftraquair at hotmail.com
Wed Sep 29 08:19:35 PDT 1999
>
><< I know that I generally do 1 rise, and have a
> rather nice loaf.
> margali >>
>
>I do 2 rises and have a rather nicer loaf. :-)
>
>Ras
I usually do three, if you count the sponge rise.
My breadmaking is an overnight process. Before bed, take about a third of
the flour and the water or milk, and about a third the yeast and any sugar
and mix to a thick batter. Leave this on the counter overnight. Sometime
the next day, add rest of the liquid to the foamy batter, then the rest of
the dry ingredients, knead and let rise. Shape and let rise, then bake.
The bread just seems better to me if I give a minimal amount of yeast the
maximum opportunity to do it's thing. A lot of "try it, it's not so hard"
type bread recipes include much yeast to ensure an instant and impressive
single rise with plain flour and the crust is too crispy and the loaf too
soft. We prefer a firmer loaf with whole grain or multi-grain flour and
this technique is what I've worked out for us.
If I'm making a multi-loaf batch, I bake over several days and so do the
un-shaped rises in the refrigerator to control the process better. The later
loaves are not any different in texture though they have each had two more
rises than the previous loaf. The loaves get more and more sour dough like
in taste.
Bonne
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