When an overfed super-active preferment meets additional yeast in the bread recipe, you get my latest creation,
I was making pizza last Weds with a preferment and decided to make a second sponge and see how fast I could force acid formation, to make the bread not later than Sunday afternoon when a visiting daughter was heading back home. I fed it twice a day between Thursday and Saturday and once again Sunday morning, keeping it at room temp.
When I made the bread I continued on with a bread recipe I’ve used before (doubled) as if I was just using the as-stated, 8-12 hour sponge, including the called for amount of yeast to be added when mixing the ingredients.
I almost had a little “scream” when I peeked out at it on the patio, overflowing the resting bowl less than half-way through its supposed first proofing period.
Ditto fast rising in the pan.
Oh well, doesn’t everyone need a semi-sour sandwich loaf that’s almost 8 inches high?
Still, it turned out nicely with only that one fairly large gas pocket (visible in the first loaf photo above) and even that only ran about 3 inches of the 16-inch loaf.
Made a bunch of nice grilled cheeses from it, and my daughter was able to take a third of a loaf back home with her.
