A quick proving recipe with a high yeast content. Difficult to judge on this showing due to a couple of significant change, such as the white flour being replaced with 00 pasta flour by necessity, naturally gumming up the outcome a little. I always think Dan Lepard’s kneading methods are a little fussy, and I’d much rather have one longer kneading at the start than multiple short ones over a couple of hours, however this is a solid set of instructions for a quick, crusty loaf.
The other change from the recipe is using grated apple rather than grated potato, again out of necessity. This was to replicate the texture and water content of potato, which seemed like a good idea at the time, and didn’t notably ruin anything… so thumbs up from me.
Short & Sweet, pg. 20