I just can't stop experimenting! (I wish I could, really)
After arriving home late yesterday having driven over 400 miles total for a job interview, I wanted to ready some dough for today. However I did not have an active starter to hand and wanted to bake this morning ........... So I came up with a 'cunning plan'
I took 84g of my rye starter out of the fridge, added 76g white bread flour, 8g rye flour and 84g of water ........... a good stir, leave out on the table top and go to bed.....
This morning it had 'brewed' nicely so I added 124g white bread flour, 36g water, 5g salt and ..........SHOCK HORROR....... 1.5g fast action dried yeast.
Mix, knead for 10 mins, prove for 90 mins, knock down, rest for 15 mins, shape and prove for 60 mins then spray, slash and into the oven as usual......
THIS TURNED OUT TO BE A REALLY TASTY LOAF!
I wanted to combine the taste and texture of sourdough with the speed and convenience of yeast. It worked really well. Unfortunately I do not have any photos because I was not expecting it to be so good so we cut it and ate it at lunch time without stopping to take any photos.
The basic premise was to emulate a 20% rye boule that I made a while back.
Depending on quite how you measure your percentages this turned out to be a starter to dry flour ratio of 200%
So now I am thinking, did I make a sponge? a poolish? a weird love child of yeast and sourdough?
Dunno, but I'll do it again!
We had a little left and have just eaten it with some houmous....
Ooh! it's really tasty, even though I say so myself :)
We can be ostracized together! I often use this hybrid method when baking bread. I have no patience for bread recipes that require 3 days from start to finish.
Perhaps I'm a barbarian and lack a palate but I really find no discernible difference between the taste of bread made this way and a loaf using just sourdough and a much longer proofing time.
Oh and by the way, yes, the overnight part (preferment, levain) is a poolish.
are those of the people for whom you're baking. I only occasionally make commercial yeast or hybrid loaves, but that's me baking for myself, family and friends based on a combination of factors that is individualized to me. You should bake what you decide based on your own situation and preferences.
the kind of bread you like for you and others will hopefully do the same. It is best to be a libertarian when it comes to most things and not bother anyone else and hope they don't bother you:-)
Happy baking
But I would still appreciate if you pay for my ingredients, or at least most of them ;)
Gerhard
This one is made to the same formula but is 30% white and 70% wholemeal. The starter had not fully doubled overnight but I still went ahead anyway. The texture was more like a standard yeasted loaf but the flavour was superb (the rye one previously looked and felt exactly like a pure sourdough bread).
I'm quite happy with this experiment, certainly a time saver :)
Looks really good, nice job on the scoring!
Gerhard