Friday I made white leaven bread following Dan Lepard's book, The Handmade Loaf (the second book all home-bread makers should own).
Using leaven, the dough rises more slowly and has a softer crumb and stronger flavour than bread made with fresh yeast. Using a home-made leaven gives the baker a further boost of self-satisfaction too.
I would note that the baking times quoted in his book seem to be almost double what they should be. 50-70 minutes at 220ºc for a 400g loaf?
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