Posted 07 November 2007 - 07:52 PM
The 48 hour rise is intriguing . . I'm assuming it helps to develop more flavour?
Yes, I believe it does help the flavor a bit. It's nothing approaching sourdough, but more along the lines of a biga. A touch more complex. And, I should clarify that my experimental loaves are 48 hours in the fridge in addition to
12 to 16 hours on the counter. I've hit the sweet spot a couple of times, but I continue to play around with the timing.
What modifications did Jeffrey Steingarten make?
If you Google Vogue bread "easy riser"
, you'll come across this blog entry
. The ingredients remain the same, but, as you pointed out, the proportions changed slightly...
And, again, I agree that this recipe does not approach the complexity of sourdough flavor, but I don't believe it was ever meant to do that. It's better than your basic grocery store schlock (of which I've purchased about 4 loaves over the past 12 months
), and it has spurred on a lot of people (including me) to expand their bread-baking horizons.
So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."
So I got that goin' for me, which is nice.