Quick breads and slow breads

Scones and muffins belong in the first part of this chapter, as do other baked goods that rely on soda and baking powder as the rising agent. These are the quick breads of the title, which can be made in as little as 30 minutes from first assembling your ingredients.

My ‘slow breads’, made with yeast, require more time to be invested, and this baking is an altogether more leisurely pursuit. But the kneading and the proving needn’t be an intimidating process, especially if you make the dough work around your timetable rather than let it constrain you. There is no reason why you shouldn’t let the dough prove overnight in the refrigerator. The cold will simply slow down the fermentation of the yeast, which is a good thing as this allows more flavour to develop.