Simple bread

I had to clean up some 'almost old' flour, so I just made simple bread with the standard recipe this weekend. 

In half of the dough I added a bit more yeast, and then I used a slowrise-overnight method. This is the top-right bread. The bread is not that high, but has more tast. I guess it got too cold, which killed the rising process. 

For the other part of the dough (the larger breads) I used standard yeast, but started that with lukewarm water and a bit of sugar (for about 20 minutes). Standard mixen (a bit kneading, by hand), wait 1 hour, some real kneading and then shaping. wait another hour before I put it in the oven. at 200C. I put some water on top before I put the bread in the oven, repeat after 35 minutes. Sometimes I turn the oven up for the last minutes to get a better crust.

The scoring is also relatively simple here. I sometimes use a string or a sharp knife for better results. The picture below shows the different in structure of the two breads. 

Smakelijk (bon appetit).