CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
385
Last Wednesday I got the notion to see how fast I could make a sourdough-like bread with a deadline of Sunday evening (a daughter was visiting this past weekend and I wanted to send 6 or so slices back with her). I knew it wouldn’t get to real sourdough stage that fast but hoped to get some twang out of it.
So I made a pre-ferment Wednesday evening and fed it twice a day between Thursday and Saturday and once again Sunday morning. On Sunday when I made the bread it did have some sour to it. I was using a recipe that called for an 8-12 hour preferment along with 5 grams of yeast (as doubled).
I hadn’t considered that with such an active and heavily fed sponge, I should have backed off on the yeast when making the dough. Doh!
It was spilling out of the bowl in half the allotted proofing times and did the same thing in the loaf pan.
Our favorite Bavarian fish griller who sets up at one of our favorite markets in Berlin must still be on vacation, so we opted to share a slice of focaccia with tuna, green & red onions from a nearby pizza slinger. Pretty cheap lunch for two at 3 Euro/slice