Slow Proof Bread

Don’t we often encounter issues like its already too late in the evening, and we don’t have enough time to knead the dough, allow it to double in size, shape, proof again and then bake before we sleep? Well, to overcome this issue, why don’t we try this slow proofing bread? Yes, you heard me right! The bread is kneaded as usual, allowed to double in size and then shaped into a tight log like we normally do. The only

difference is that instead of allowing the dough to rise at room temperature, we are refrigerating it. Hence the dough will rise much slower than usual, which will make the bread more flavourful and softer.

I get lot of messages from my readers on how to manage bread baking timings and what to do incase they don’t get enough time in a day to knead and proof and bake. In such case, this slow proofing method helps us. Incase you plan to serve this for breakfast, make sure to keep an alarm and get up early to bake it and then give it sufficient time to cool. I shall try this slow proofing method again add update the blog. I was expecting the shaped loaf to rise very slowly in the refrigerator. But, when I had a look at it after maybe 2-3 hours, I was quite surprised to see that the loaf had already risen to around an inch above the rim of the bread tin. I feared that the loaf might sink while baking due to overproofing. But thank God, nothing of that sort happened.

The resultant loaf was extremely soft and very flavourful too. As always the cup used is 240 ml. Use liquid ingredients slowly. Do not knead too hard. Adjust the amount of yeast according to the quality and viability of your yeast. If using active dry yeast, take around 1.5 to 2 tsp.

Ingredients:

• Whole wheat flour 250 gm
• Semolina 100 gm
• All purpose flour 50 gm
• Instant yeast 3/4-1 tsp
• Salt to taste
• Sugar 1 tsp
• Curd 2 tbsp
• Warm water ~300 ml (11/4 cup)
• Olive oil 2 tbsp

Method:

• Mix all the flours, salt, sugar and instant yeast in a big mixing bowl.
• Mix curd and around 1 cup (240 ml) water and add this to the dry ingredients. Start kneading using the stretch and fold method.
• Sprinkle more water according to how much your flour absorbs. Knead till you get a very soft and smooth dough. Sprinkle oil while kneading. Knead for around 10 to 12 minutes.
• Transfer the dough into a well greased bowl and cover the bowl with a moist towel.
• Allow the dough to rise till its double in volume.
• Punch out the gases and knead for a minute.
• Now roll the dough into a rectangle and roll it into a tight log.
• Grease a 9 by 3.5 inches bread tin and place the log in it with the seam side down.

• Apply some oil on top of the shaped loaf to avoid skin formation on top.
• Cover the bread tin with a big dome like lid.
• Now wrap the bread tin with a moist towel and place it in the refrigerator for 10-12 hours or overnight.
• The next morning, preheat the oven at 180-200 degree Celsius for atleast 10 minutes. Place the bread tin on the counter for these 10 minutes.

• Bake the bread for 40-45 minutes or till the bottom sounds hollow when tapped. Or check the internal temperature of the bread. It should read around 90 plus degree Celsius.
• Take the bread tin out of the oven and allow the bread to cool for 4-5 minutes in the tin.

• Transfer the bread onto a cooling rack and brush the top of the bread with some melted butter.
• Cool the bread for atleast 2-3 hours. Slice and serve.

Notes:

• You can use any combination of various flours. Add liquid ingredients as to how much your flour absorbs. Do not pour the entire amount in one go. Each flour absorbs water differently, so be cautious.
• The dough took around 45-50 minutes for the first rise. I observed that though the shaped loaf was refrigerated, it rose to almost 1 inch above the rim of the tin in just 2-3 hours. But I kept my fingers crossed and continued to let my bread rise further at night. It didn’t rise further nor did I get an oven spring. But the bread was extremely soft and light with perfect crumbs.