Peter Reinhart waxes eloquent about his pain a l'ancienne, so I decided to try it next.
It requires a cold mixing of the wheat, water and yeast, then a slow ferment. Given the advances in chemistry and science, bakers can now deconstruct the whole process. And so he explains that by using cold water the yeast is not awakened, but there is enzyme action going on with the starches in the flour. After a day in the fridge, the batter is then set to room temperature to warm up for a few hours. Slowly the yeast awakens, and starts to do its thing. Meanwhile, new flavors have been released through the enzyme reaction.
I have the bowl sitting in the balcony, near the sun. I am waiting for it to 'awaken'. I fear that the yeast I used may be too old!!! I have up til now scrupulously opened a new packet for each experiment. Why did I not for this one? Story of my life.
It has been warming up now for about 2 1/2 hours. Bubbles are now forming, so the yeast is active. It is supposed to fill the bowl when it is done. Then I can bake it, without further kneading. It should make long thin loaves like a baguette.
Meanwhile, I have pieces of fresh tomato slowing drying in the oven, so that I will have 'sun-dried tomatoes' to add to the next batch I do.
It requires a cold mixing of the wheat, water and yeast, then a slow ferment. Given the advances in chemistry and science, bakers can now deconstruct the whole process. And so he explains that by using cold water the yeast is not awakened, but there is enzyme action going on with the starches in the flour. After a day in the fridge, the batter is then set to room temperature to warm up for a few hours. Slowly the yeast awakens, and starts to do its thing. Meanwhile, new flavors have been released through the enzyme reaction.
I have the bowl sitting in the balcony, near the sun. I am waiting for it to 'awaken'. I fear that the yeast I used may be too old!!! I have up til now scrupulously opened a new packet for each experiment. Why did I not for this one? Story of my life.
Meanwhile, I have pieces of fresh tomato slowing drying in the oven, so that I will have 'sun-dried tomatoes' to add to the next batch I do.
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