engv9q2ghqa wrote:

>
> This is something that is really confusing me. I've seen it in several
> places. I don't understand how can slowing down fermentation give more
> flavor. Isn't the flavor from the fermentation? If the yeast ferment a given
> quantity of sugar or starch why does it matter if they do it slowly or
> quickly? Isn't flavor and CO2 generated in proportion to the amount of sugar
> or starch fermented? Why does the rate of fermentation matter?

It depends. If by "yeasty flavor" you mean the alcohol and other
volatile compounds produced in fermentation, you're right. But if you
mean the flavor of the grain, then it develops better with a slower
fermentation.

>
> Okay, but I'd like to understand this. What would happen if I did a short
> knead and allowed a second rise before shaping and putting it in the pans?
>

That's a good plan with a normal dough. But with no control on
fermentation, all you would accomplish is speeding up the final proof
and making it harder to control. As it is, your dough will be weak, it
will have a more open texture than might otherwise be desirable, it will
tend to bake to a pale color, and it will tend to stale quickly. Don't
make it harder than it already is by over-fermenting it even more.