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
-Elizabeth
Comments
do what i do
place a small tv table or folding table in the bathroom and run the shower for 5 or ten minuter the room will get warm and steamy
great place for the bread to rise
Those look great and beautiful color!
Thank you, Eli. We were pretty pleased. The bread tasted great with Puy lentils!
That sounds like a good idea, nbic; but how do you keep the room warm? In the winter, our bathroom would cool off pretty quickly even with the door closed.
I keep meaning to remember use our camping cooler for bread rising. If I put a bowl of warm water in the cooler with the rising bread, that should do the trick. It wouldn't work for shaped bread though....
-Elizabeth