This article was originally published here and is part of the January 2009 round up. The following story is, unfortunately, true. Before the 1950’s, most bakeries in Australia, indeed the world, ran 2 shifts of workers because the dough was fermented throughout the night, long and slow. That bread ... MORE...
I. N. Cognito
For 2 to 3 large loaves Start the process preferably in the evening. Whilst 6 hours is the minimum ferment time, longer is better, allowing the activated enzymes t-i-m-e to do their priceless work. So I prefer the overnight ferment, creating the dough at sunset, which means you ... MORE...
The following story is, unfortunately, true. Before the 1950’s, most bakeries in Australia, indeed the world, ran 2 shifts of workers because the dough was fermented throughout the night, long and slow. That bread was made from plain, unbleached wheat flour, and now, seen in retrospect, was superior to most breads ... MORE...