07/04/07

Walnut Raisin

It was time for a fruit and nut bread again and I wanted to see if it would work with the bare minimum of yeast. My flour was 40oz but the yeast was only 1/2 tsp. I made the bread with more pre-ferment and made a calculation error on the hydration. I had to do serious damage control during the stretch and fold phase. The dough was then left in the fridge for 24 hours. I was a little apprehensive about the quantity of yeast used but my last claypot bread was made with only 1/4 tsp and it rose beautifully.