An accidental experiment, with interesting results.


A few days ago, I was going through my normal routine of mixing up my dough in the morning. I usually do the mix, leave 30 minutes, then quick knead every 10 mins for 30 mins, then stretch and fold every hour for 2-3 hours (depending on the weather), shape and into the fridge to bake the next day. 

Anyway, not long after mixing everything together, I got a phone call and had to go out immediately. I didn't get back home for about 4 hours and only remembered the dough when I saw it sitting on the bench in the covered bowl. After a mini panic, I mixed it about it a bit and decided just to shape it, put it in bannetons and into the fridge. I wasn't really sure what would happen when I baked it, but I thought it would be interesting to see. 

Well, the baked product seemed absolutely no different to my normal efforts, I can't detect any difference at all in the oven spring, crust or crumb...


Maree :)


1 user has voted.


farinam's picture
farinam 2013 March 28

More ways to kill a cat than choke it with butter - as my mother was wont to say.

I have often said there is no right (or wrong) way to make a good loaf and whatever works (by accident or design) is perfectly valid.

Good luck with your projects.


petanque 2013 March 29

An experienced commercial baker told me “ the dough works for you”


he meant that you cant be a slave to doing things perfectly with times ect.

Hugo's picture
Hugo 2013 March 29

Well it was certainly not underproofed, haha. Any picture of your accidental bread?

Moohie 2013 March 29

Hehehe, no definitely not Hugo! I didn't take a photo, I should have - didn't think of it. 

Indeed, Farinam and Petanque - here I've been, setting the timer to ensure that I knead, stretch and fold at precisely the right times, and then this happens and I realise I don't need to be so rigid.

What I do need to do is some experimenting and play around with things a bit more. I have branched out and tried the sourdough hot cross bun recipe posted on here. They are so easy to make and so delicious I've made 3 batches so far and everyone seems to love them.


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