Post by cannyfradock on Oct 16, 2012 7:35:27 GMT
Here's my attempt of Mary Berry's recipe....
400 g strong white flour
100 g semolina
4 tablespoons olive oil
1 level teaspoon salt
7g sachet fast action yeast
300 ml warm water
For the topping
1 tablespoon olive oil
2 large sliced onions
1 and a half teaspoons balsamic vinegar
1 level teaspoon sugar
1 level teaspoon fresh thyme leaves
sea salt, to sprinkle
Method
1. Measure all the ingredients for the bread into a bowl and mix by hand or with an electric mixer fitted with a dough hook until you have a fairly sticky soft dough. Remove from the bowl and sit on a floured work surface. Knead by hand or in a machine for about 4-5 mins, adding a little extra flour if needed.
2. Transfer to a large oiled bowl, cover tightly with clingfilm (make sure no air can escape) and leave to rise in a warm place for 1 to 1 and a half hours or until doubled in size.
3. While the dough is rising make the topping. Heat the oil in a frying pan, add the onions and stir over a high heat for a few mins. Cover with a lid, turn the heat down to low and cook for about 20 mins until the onions are soft.
4. Remove the lid and turn the heat up to drive off any excess water. Add the vinegar and sugar and fry until golden brown. Add the thyme and season with salt and pepper. Remove from the heat and set aside to cool.
5. Once the dough has risen, tip onto a lightly floured work surface and knock back, using your hands, for about 5 mins. Roll out into a rectangle about 540 cm x 28 cm (16 x 11 ins) in size. Transfer to a baking tray lined with baking parchment and spread the cold onion mixture over the dough. Slide the baking tray and dough into a large plastic bag and seal the bag so no air can escape. Leave to prove for about 30 mins or until doubled in size.
6. Preheat the oven to 220C/Fan 200C/Gas 7. Remove the dough from the bag and bake in the pre-heated oven for about 20 - 25 mins or until golden on top and underneath.
Cool on a wire rack.
******************************************
I tried to follow the instructions as provided and only varied from the recipe a little bit. All ingredients were weighed out on my trusty "Salter" scales. When adding the water an extra 30 gms were added accidently.
Although the dough was quite wet I have now passed the stage of being intimidated by a wet dough, so apart from the original dusting of flour on my work surface no extra flour was added and after kneading the dough was a nice sticky silky smooth ball.
First proofing as per instructed
After first proofing I knocked the dough back, found a suitable tray and had the caramilised onions ready for the next stage.
I couldn't find a plastic bag big enough that I could seal for the 2nd proofing so trimmed back the greaseproof paper and used clingfilm once more. The next stage is a bit embarrassing. I misread the timings and thought I saw 30 to 35 mins. As my oven runs a bit cooler than the temp gauge stated I added 5 mins so I baked the bread at 220c for 40 minutes. The bread turned out fine but the onions were all black and crispy.
The second picture of the crumb was taken when the bread was still fairly warm and doesn't show that it came out quite good with lots of small air holes.
I'm not sure if I made the bread correctly but had great fun trying this recipe. I wouldn't call myself an amateur baker yet, but I'm having great fun along the road of getting there.
Terry
Mary Berry's recipe was kindly given to me by "Suffolk" from the Wildfood info foodie forum.
400 g strong white flour
100 g semolina
4 tablespoons olive oil
1 level teaspoon salt
7g sachet fast action yeast
300 ml warm water
For the topping
1 tablespoon olive oil
2 large sliced onions
1 and a half teaspoons balsamic vinegar
1 level teaspoon sugar
1 level teaspoon fresh thyme leaves
sea salt, to sprinkle
Method
1. Measure all the ingredients for the bread into a bowl and mix by hand or with an electric mixer fitted with a dough hook until you have a fairly sticky soft dough. Remove from the bowl and sit on a floured work surface. Knead by hand or in a machine for about 4-5 mins, adding a little extra flour if needed.
2. Transfer to a large oiled bowl, cover tightly with clingfilm (make sure no air can escape) and leave to rise in a warm place for 1 to 1 and a half hours or until doubled in size.
3. While the dough is rising make the topping. Heat the oil in a frying pan, add the onions and stir over a high heat for a few mins. Cover with a lid, turn the heat down to low and cook for about 20 mins until the onions are soft.
4. Remove the lid and turn the heat up to drive off any excess water. Add the vinegar and sugar and fry until golden brown. Add the thyme and season with salt and pepper. Remove from the heat and set aside to cool.
5. Once the dough has risen, tip onto a lightly floured work surface and knock back, using your hands, for about 5 mins. Roll out into a rectangle about 540 cm x 28 cm (16 x 11 ins) in size. Transfer to a baking tray lined with baking parchment and spread the cold onion mixture over the dough. Slide the baking tray and dough into a large plastic bag and seal the bag so no air can escape. Leave to prove for about 30 mins or until doubled in size.
6. Preheat the oven to 220C/Fan 200C/Gas 7. Remove the dough from the bag and bake in the pre-heated oven for about 20 - 25 mins or until golden on top and underneath.
Cool on a wire rack.
******************************************
I tried to follow the instructions as provided and only varied from the recipe a little bit. All ingredients were weighed out on my trusty "Salter" scales. When adding the water an extra 30 gms were added accidently.
Although the dough was quite wet I have now passed the stage of being intimidated by a wet dough, so apart from the original dusting of flour on my work surface no extra flour was added and after kneading the dough was a nice sticky silky smooth ball.
First proofing as per instructed
After first proofing I knocked the dough back, found a suitable tray and had the caramilised onions ready for the next stage.
I couldn't find a plastic bag big enough that I could seal for the 2nd proofing so trimmed back the greaseproof paper and used clingfilm once more. The next stage is a bit embarrassing. I misread the timings and thought I saw 30 to 35 mins. As my oven runs a bit cooler than the temp gauge stated I added 5 mins so I baked the bread at 220c for 40 minutes. The bread turned out fine but the onions were all black and crispy.
The second picture of the crumb was taken when the bread was still fairly warm and doesn't show that it came out quite good with lots of small air holes.
I'm not sure if I made the bread correctly but had great fun trying this recipe. I wouldn't call myself an amateur baker yet, but I'm having great fun along the road of getting there.
Terry
Mary Berry's recipe was kindly given to me by "Suffolk" from the Wildfood info foodie forum.
and I do see what you mean on the recipe but the bread looks great, and I am sure very tasty and bad for you