Post by barney on Nov 25, 2013 13:47:46 GMT
Finally got around to baking my favourite bread in the WFO after a pizza firing this weekend (that's right, pizza party in November!). I usually do them in tins, but as I was making a big batch I just stretched them out like a thick pizza and left them on the surface. Two plain, two with sage and two with the leftover tomato sauce from the pizzas mixed in (had to add quite a bit of extra flour to offset that), pushed some tomatoes into the top of one for extra effect. They transferred on the pizza peel easily and were done in about 15mins as the oven was still a little hot. Cut them all into wedges and split them before freezing for packed lunch sandwiches later; except the tomato one, that disappeared in an instant!
Ingredients (makes two loaves):
500g manitoba flour (100%)
5g / ½ tsp salt
herbs and toppings of your choice
300g water (60%)
12g fresh yeast
30ml / 2 tbsp extra virgin olive oil (plus extra for the topping)
Method:
Put the flour, salt and herbs together in a large bowl and make a well in the centre.
In a measuring jug, blend the yeast into the water and then add the olive oil.
Pour this mixture into the well in the flour and slowly bring together to form a soft dough.
Knead the dough on a work surface until it is smooth and elastic 5-10mins and then return it to the bowl, first oiling the sides of the bowl, and cover with oiled cling film. Leave to rise for about an hour or until doubled in size.
Lightly oil two 7in / 18cm sandwich tins if using.
Divide the dough into equal pieces and flatten into the prepared tins with the knuckles, or just flatten onto a well floured work surface. Cover with oiled film or a tea towel and leave to rise for 20mins.
Remove the covers and make dimples with floured fingers over the entire surface, poke almost to the bottom of the dough. Alternatively poke in halved cherry tomatoes or other vegetables. Replace the film and leave to rise until doubled.
Before transferring to the oven fill the dimples with extra virgin olive oil, add further herbs if desired.
Bake for 25-30mins in a cooling oven (~200C), until golden, then remove from the trays if necessary and cool on a wire rack.
Ingredients (makes two loaves):
500g manitoba flour (100%)
5g / ½ tsp salt
herbs and toppings of your choice
300g water (60%)
12g fresh yeast
30ml / 2 tbsp extra virgin olive oil (plus extra for the topping)
Method:
Put the flour, salt and herbs together in a large bowl and make a well in the centre.
In a measuring jug, blend the yeast into the water and then add the olive oil.
Pour this mixture into the well in the flour and slowly bring together to form a soft dough.
Knead the dough on a work surface until it is smooth and elastic 5-10mins and then return it to the bowl, first oiling the sides of the bowl, and cover with oiled cling film. Leave to rise for about an hour or until doubled in size.
Lightly oil two 7in / 18cm sandwich tins if using.
Divide the dough into equal pieces and flatten into the prepared tins with the knuckles, or just flatten onto a well floured work surface. Cover with oiled film or a tea towel and leave to rise for 20mins.
Remove the covers and make dimples with floured fingers over the entire surface, poke almost to the bottom of the dough. Alternatively poke in halved cherry tomatoes or other vegetables. Replace the film and leave to rise until doubled.
Before transferring to the oven fill the dimples with extra virgin olive oil, add further herbs if desired.
Bake for 25-30mins in a cooling oven (~200C), until golden, then remove from the trays if necessary and cool on a wire rack.
