Notes on what happens when good technique meets bad yeast...

The Approach

Attempted the classic 24-hour method using the same 70% hydration recipe and spiral mixer technique as my 12-hour version.

What Went Wrong

One critical ingredient failed me: the yeast was past its best.

Method Notes

1. Initial Process
   • Same mixing technique as 12-hour version
   • Same careful temperature control
   • Same slap and fold shaping
   • Same sealed container process
2. The Wait
   • Extended the fermentation to the full 24 hours
   • Maintained consistent room temperature (19-20°C)
   • Reduced yeast quantity appropriately for longer fermentation

The Disappointing Results

After patiently waiting a full day:

• Minimal dough growth
• Dense, under-developed structure
• Lack of proper aeration
• None of the lovely bubbles expected in properly fermented dough

Lessons Learnt

1. Check my yeast! Perhaps test it beforehand with a small amount in warm water and sugar.
2. Even with perfect technique and equipment, one subpar ingredient can derail the entire process.
3. The 24-hour method requires particularly active yeast since you're using less of it.

Silver Lining

At least the spiral mixer technique was solid - the dough was well-mixed and properly hydrated. The failure came down to fermentation, not technique.

Next attempt: Will use fresh yeast from a reliable source and try again with the full 24-hour method to properly compare with the 12-hour version.