Post by matt on Mar 14, 2013 19:40:47 GMT
Hi folks,
A few people have asked me for the recipe for the bread in the film I posted, so here it is. My sourdough friends will probably roll their eyes but although I'm in love with sourdough, I think there's room for all kinds of bread, and the passion that goes along with making it.
This recipe uses a preferment called a 'biga', which is Italian in origin, and stiffer that a poolish or a sponge. It improves flavour, texture and keeping qualities, and I find that it gives you a more forgiving dough timing wise (there is a slightly longer window in which its ready to bake) which is handy if you are baking it in your wfo.
Per c900g loaf
Biga mix the night before bake day
75g strong wholemeal flour
175g strong white flour
200g water
1/4 teaspoon easy blend yeast
Mix thoroughly and cover bowl with clingfilm to ferment at room temp overnight.
Main dough
450g biga
270g strong white flour
180g warm water
1 tsp easy blend yeast
10g salt
Mix biga with water and give it a good stir to break down the biga. Add dry ingredients, mix thoroughly and let it stand covered for 15 mins. Knead or stretch and fold gently every 15 mins for first hour. Shape and proof for second hour. Slash and bake at 240°C for first 10 mins then turn oven down to 180°C for a further 40 mins. Cool on rack.
This is a flexible dough and my two favourite tweaks are:
Rosemary & olive oil loaf
Add 24g olive oil to liquid + 6g finely chopped fresh rosemary to flour when mixing main dough.
Cinammon and raisin loaf
Juice an orange and soak 100g raisins in it overnight. Keep peel in fridge. Adjust main dough flour to 130g strong wholemeal + 140g strong white. Finely chop a half of the peel and add that + soaked raisins + 1 tsp cinammon to main dough.
Matt
A few people have asked me for the recipe for the bread in the film I posted, so here it is. My sourdough friends will probably roll their eyes but although I'm in love with sourdough, I think there's room for all kinds of bread, and the passion that goes along with making it.
This recipe uses a preferment called a 'biga', which is Italian in origin, and stiffer that a poolish or a sponge. It improves flavour, texture and keeping qualities, and I find that it gives you a more forgiving dough timing wise (there is a slightly longer window in which its ready to bake) which is handy if you are baking it in your wfo.
Per c900g loaf
Biga mix the night before bake day
75g strong wholemeal flour
175g strong white flour
200g water
1/4 teaspoon easy blend yeast
Mix thoroughly and cover bowl with clingfilm to ferment at room temp overnight.
Main dough
450g biga
270g strong white flour
180g warm water
1 tsp easy blend yeast
10g salt
Mix biga with water and give it a good stir to break down the biga. Add dry ingredients, mix thoroughly and let it stand covered for 15 mins. Knead or stretch and fold gently every 15 mins for first hour. Shape and proof for second hour. Slash and bake at 240°C for first 10 mins then turn oven down to 180°C for a further 40 mins. Cool on rack.
This is a flexible dough and my two favourite tweaks are:
Rosemary & olive oil loaf
Add 24g olive oil to liquid + 6g finely chopped fresh rosemary to flour when mixing main dough.
Cinammon and raisin loaf
Juice an orange and soak 100g raisins in it overnight. Keep peel in fridge. Adjust main dough flour to 130g strong wholemeal + 140g strong white. Finely chop a half of the peel and add that + soaked raisins + 1 tsp cinammon to main dough.
Matt
Matt it's your recipe !! I sometimes substitute the treacle with malt and use a malt drink instead of water. 
