Hot take: My quick-rise baguettes came out crisp without the day-long wait

Many bakers argue that a slow, cold ferment is crucial for that classic baguette crunch and flavor. I tried a fast proof with warm water and instant yeast, and the crust was still perfectly snappy. It saved me hours and fit my after-work schedule. Do you think the traditional slow method is always better, or can shortcuts work?

2 comments

2 Comments

shah.barbara6h ago

Actually used to swear by overnight proofs. Tried your method last week and the crust was still great. Works way better for a weekday schedule.

the_oliver3h ago

Wait, but don't you miss the deeper taste from a slow overnight proof? Honestly, I tried speeding things up before and the bread always tasted kinda bland. Tbh, that extra time lets the yeast work more, giving it a better flavor and texture. Maybe your new method is convenient, but for real quality, overnight is still the best.