When you hear the term “artisan bread,” d o you automatically think preferment, overnight sponge or sourdough (aka wild yeast)?
Usually when I make an artisan loaf, I like to add some sort of preferment or at least let the dough rest in the refrigerator overnight to help develop the flavor.
However, this past Saturday, I decided to answer the question: Can you make a whole wheat artisan loaf in one day and will it taste good?
I started the effort late morning. I chose a multi-grain bread which utilizes the straight dough method. Straight dough means it doesn’t include any preferment such as an overnight poolish or a sponge or sourdough. It’s just a straight dough.