My last-minute baguette bake changed my mind about slow proofing

Everyone acts like you must proof dough for ages to get good flavor. I had a party coming up and only had an afternoon to make bread. So I skipped the usual overnight chill and let it rise in a sunny spot. The baguettes came out crispy and everyone raved about them. Maybe we put too much stock in long waits sometimes.

3 comments

3 Comments

patw8527d ago

But you're missing the point of slow proofing entirely. That long wait isn't just about getting a rise, it's for developing a deeper, more complex flavor that a quick rise in a warm spot simply can't match. Your guests might have liked the texture, but they were eating bread that tasted mostly of flour and yeast, not the rich, slightly tangy notes you get from a proper cold ferment. Speed always comes at a cost, and in baking, that cost is almost always flavor.

hannah_west22d ago

My aunt's sourdough starter died in the fridge once and it smelled like old feet...

the_leo27d ago

Actually, that's not totally fair. A warm proof can still develop good flavor if you build it right with a preferment or autolyse. It's not always just flour and yeast, you can get some nice notes without the fridge time.