Slow-Rise Breads

If you have a patient nature, slow-rise breads will appeal to you. They’re made from doughs that just need to be mixed together with a rubber spatula and left to rise at room temperature for 8-12 hours. After that, they’re given a couple of turns, and you’re off and running to shape your loaf, proof it and bake it.

The small amount of yeast used and the long rising time result in a dough that bakes up to a flavourful loaf. And unlike some slow-rise breads that are made from doughs so soft that they’re a nightmare to handle, the doughs in this chapter have enough body to make shaping easy.