Sometimes, ya gotta go back to basics

Cafe Society
1

I’ve been experimenting with bread making with wild yeast, whole wheat and hydration percents, cold rise overnight in the fridge and just a whole bunch of variables. Today I decided to go back to the basics.
Active dry yeast instead of sourdough.
Loaf pan instead of artisanal
Knead, rise, punch, second rise, bake

I did make some additions that I guess are not basics
Let the flour hydrate for 30 minutes before kneading
Using olive oil rather than a flavorless oil or butter.

Right now it is having its first rise, but my question for the SD cooks/chefs/bakers is do you ever get so caught up in the latest & greatest recipe ideas and techniques and flavor enhancers that sometimes you need to go back to the simple elegance of the basics and reground yourself?

2

I challenge the notion that you’ve gone back to basics. Sourdough starters and dough shaping are ancient techniques - as old as civilization. If anything, you’ve abandoned tradition in favor of modern shortcuts!