Post by cannyfradock on Jun 11, 2013 16:21:02 GMT
When making your own bread you should never run before you have learned to walk.....don't believe it!!!...."trial and error"....are a brilliant tutor.
I recently made some bread from what flour I had left over in my cupboard. I had mostly white strong flour and some wholemeal flour....I also had some rye flour which I added. The result was really good. I tried to replicate this recipe today and the result was equally as good. Here's the recipe....
Method:..
Mix everything together and turn out onto a floured surface.
Need for 5 mins...then leave the dough to rest for 15 mins.
Need for a further 5 to 8 minutes and put in an oiled basin to prove ....in a not so warm environment for 2 1/2 hours. Or between 2 and 3 times it's original size.
Turn out onto an oiled surface and "knock back" hard, and form into 2 loaves.
Place on a flour dusted baking tray (I use my chip tray), dust the bread with flour and leave for 15 minutes covered with a clean T-towel
Slash the loaves after 15 minutes with a serrated edged knife and leave for a further 30 minutes.
Bake at the highest heat in your domestic oven for 15 minutes, then bake for a further 25 minutes at 170c.
The bread turns out with full flavour and a soft bouncy crumb. Not so many big holes as a longer fermented bread, but the crumb is filled with lots of smaller minute holes.
Terry
I recently made some bread from what flour I had left over in my cupboard. I had mostly white strong flour and some wholemeal flour....I also had some rye flour which I added. The result was really good. I tried to replicate this recipe today and the result was equally as good. Here's the recipe....
- 700 gms strong white flour
- 200 gms wholemeal flour
- 100 gms rye flour
- 14 gms salt
- 7 gms sugar
- 15 gms oil
- 700 gms water
- 2 sachets dried yeast
Method:..
Mix everything together and turn out onto a floured surface.
Need for 5 mins...then leave the dough to rest for 15 mins.
Need for a further 5 to 8 minutes and put in an oiled basin to prove ....in a not so warm environment for 2 1/2 hours. Or between 2 and 3 times it's original size.
Turn out onto an oiled surface and "knock back" hard, and form into 2 loaves.
Place on a flour dusted baking tray (I use my chip tray), dust the bread with flour and leave for 15 minutes covered with a clean T-towel
Slash the loaves after 15 minutes with a serrated edged knife and leave for a further 30 minutes.
Bake at the highest heat in your domestic oven for 15 minutes, then bake for a further 25 minutes at 170c.
The bread turns out with full flavour and a soft bouncy crumb. Not so many big holes as a longer fermented bread, but the crumb is filled with lots of smaller minute holes.
Terry
I bet it makes good toast (sugar addition good for that). 
