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