Slow rise bread [View all]
I've been baking my own bread the last 3 weekends. I've baked bread several times a year the last 50 years, but just for holidays or company. I had my own tomatoes this year, and also discovered avocado toast, so I thought, I'll just make my own bread for delights like toast and tomato sandwiches. I used half the envelope of yeast, just to see what would happen. The last 2 weekends, the process when pretty quick, but this weekend, it was slower.
The dough for the loaf I'm baking right now really took its time to rise. I let the yeast work for a couple hours before I started my dough. Even so, it took longer to rise this weekend, but rise it did and it is baking as I type. I was curious yesterday to know if it is okay to make bread with less yeast and discovered an artisan bread blog. From there I learned that slow-rise bread is a thing. So I found some patience and waited it out. I meant to bake last night, but I knew the loaf wasn't fully risen, so I stuck it in the fridge. I got it out this morning and it did its job while I was out and about. The loaf is supposed to have enhanced flavor, so we'll see.
Has anyone else experimented with the amount of yeast used in bread?
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