The finer crumb structure, larger volume and crisper crust of bread produced using this method is illustrated in Photos D and E. The dough contains less water but its rheological (flow) properties are improved by the kneading processes and extending the process time. This makes the dough expand and mature more fully and allows less yeast to be used. Volume can be enhanced if required by including a proportion of white flour in the dough, but at the expense of flavour.

Several of the points included in the Quick bread notes are also applicable to this method.

Method
Using the same ingredients as for Quick bread, modify the method as follows.

1. Use 225 ml of water (65% of flour weight).
2. Use only 3.5 gm of Dried Active or Fast Action Dried Yeast (1% of flour weight) or 6 gm of fresh yeast (1.7% of flour weight). This is half the amount required for Quick bread.
3. Knead the dough.
4. If using Fast Action Dried Yeast, place the dough in a greased baking tin, leave it to rise fully (this should be complete in about 40 mins), then bake.
5. If using Fresh Yeast or Dried Active Yeast, replace the kneaded dough in the mixing bowl and cover it with polyethylene to help retain heat and prevent drying. Leave it until it has reached maximum volume (about 60 mins at 20°C). To check, break the surface of the expanded dough and it should deflate.
6. Remove the dough and 'knock it back' (squeeze it back into a ball). This exhausts any large bubbles of gas and re-forms the dough ready for the final stage of maturation.
7. Place it in the baking tin and leave it to rise well above the top of the tin. This should happen within 40 minutes at 20°C for dough made with only wholemeal flour.
8. Bake.

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