Slow-rising bread

[mirrorshard]

The bread turned out well, though a 7.5 hour rising time is not ideal for during the day. Something to make before bed and leave to rise overnight, really.

500g multiseed flour (Allinson's, quite nice)
8g sunflower oil
A generous tablespoon of fine sea salt
1/4 teaspoon dried yeast
About 325ml water
Rather a lot of ground black pepper
1 pinch of sugar

I think next time I'll up the yeast a bit more, and see whether I can get it to rise within a couple of hours with this little sugar.

Comments

[watervole.livejournal.com]

I'm intrigued. I wonder what the yeast is feeding on?

Sounds like it might be a subtly different fermentation process. (I read somewhere that slow fermentation was better for the person eating the bread, but I've no idea if that's true or not)

[arkady.livejournal.com]

Maybe you need to make a yeast "starter" with yeast and flour and a pinch of sugar which you brew up ahead of time, and then just add a bit to your bread ingredients as and when required - which is the medieval way of making bread.