[TheForge] Bread baking OT but with techy content

[Jerry Frost]

From: "Lynn and Susan Lang" <langfarm at together.net>


> Frosty
>
> Typically the long rise is for the yeast to develop 
> flavor, I am
> starting a batch,4 loaves, this morning. I proof in a 
> 65 deg. Oven. The
> process will be finished tomorrow. It is basically a 
> starter sometimes
> referred to as poolish. The flavor difference is 
> worth the wait.
>
> lynn
>


Right.

The small quantity of yeast and long rise time yields a 
loaf like a sponge starter does. I have sourdough that 
makes outstanding bread without as much rise time 
though it's still an all day affair. In any of the 
three types of start, the longer and slower it rises 
the richer the flavor.

On the other hand the same no knead recipe with 1 tsp. 
of yeast and 1 tsp. of sugar makes good french dip 
rolls in about 2 1/2 hrs. start to eat.

I need to taper off on the bread baking, the last two 
loaf batch barely lasted two days. One loaf was 
cinnamon apple bread and was pretty irresistable 
though.

Frosty
-------------------------------
If it ain't forged
it ain't real.
Wrought iron is.
The FrostWorks

Meadow Lakes, AK.

http://www.artmetalradio.com/