Velvety Bean Bread

This was really delicious yeast bread made with all purpose and whole wheat flours and cooked, puréed white beans.

The method was standard “ no starter or preferment required “ but the dough was quite soft and wet and the rising times very long. I believe I over-proofed my loaves (my slashes didn’t fill in and there was no oven spring) though not enough for them to collapse; this may account for why the crumb was open and airy instead of "velvet-smooth and fine” as the book describes.

Regardless, the crust was crispy, the interior was moist and chewy and the flavour wonderful. Everyone thought that’s exactly how it was supposed to be..........I didn’t bother to enlighten them : )!