Bread at its very
simplest contains flour, yeast, salt and water – that’s all! Once you
understand and get a feel for making your own bread a whole new world of
possibilities is opened up and, believe me, you will have great fun adapting
the basic recipe to create wonderful homemade breads that your friends and
family will descend upon like hungry vultures. And really… for me that’s what
cooking and baking is all about, making delicious tasting food for those whom
you love. Although I am often experimental on the cookery front (which alarms
my three children who tend towards being fussy eaters) my main aim along with extending
their culinary boundaries is to produce food that they will enjoy eating.
Along with using
different flours, this recipe can be adapted to include nuts, seeds, dried
fruit and other flavourings. I really would encourage you to experiment and
most of all to have fun doing it.
Many people seem to think
that making your own yeast-risen bread is an arduous task, but really it isn’t.
Yes… it takes time, because the bread has to be allowed to prove, but it does
that by itself, covered with a clean damp tea-towel or some cling-film, nestled
away in a corner of the kitchen. The bread does require kneading for 8-10
minutes, but other than initially weighing out the ingredients and later
shaping of the dough, there is very little physical effort required. You
can knead the bread using the dough hook attachment on a free-standing mixer,
but I actually prefer to do it by hand, because you get a ‘feel’ for the dough
and come to understand when it is ready. Ultimately, do whatever works for you.
I sometimes substitute
different flours for the strong white bread flour listed in the ingredients for
this recipe. In one of my favourite variations, I substitute just under half
the white flour for malted brown/granary flour, which tastes absolutely amazing!
The nutty, malty aroma in the kitchen as this bread bakes is addictive and you
will find yourself checking the clock and counting down the minutes until the
bread is baked. One thing to note when using/substituting different flours is
that their absorption rates may differ to that of white flour and may require
slightly less or slightly more fluid than I have specified here. To be honest,
if I was going to err on either side, I would always opt for having my dough
slightly too sticky rather than too dry as the latter produces a heavy dense
and indigestible loaf.
You will see that I have
recommended using fresh yeast to make the bread. If you are unable to get your
hands on some, by all means use dried yeast, using half the amount of fresh
yeast specified in the recipe.
I think that I have said
this before and I know that is sounds a tad pretentious, but there truly is
something so life-affirming and fundamental about baking your own bread. I can
really see why people become quite obsessive about it. Anyhow… do have a go at
making your own.
Ingredients:
500g strong white bread flour10g salt
15g fresh yeast
300ml water
1tblsp olive oil
Method:
1. Place the flour in a large mixing bowl and add the salt, giving everything a good mix with your hands so that the salt is well distributed. Crumble in the fresh yeast and mix this through as well. Add the water and olive oil and mix with your hands to form a soft dough.
2. Tip the dough out onto a clean work surface (no need to dust it with
flour) and knead for about 10 minutes or until the dough feels soft and silky.
Place the dough in a clean, lightly oiled bowl and cover with cling-film. Set
the bowl aside and allow the dough to prove until doubled in size which can
take anything from 60-90 minutes depending on the ambient temperature of your
kitchen.
3. Turn the dough out onto a clean work surface and gently punch out the
air. Shape the dough into a nice round ball and place presentation side down
(i.e. top first) into a proving basket liberally dusted with flour or bottom/seam
side down into a 900g lightly oiled and floured loaf tin. Allow to rise for a
second time until it is almost doubled in size again, which will take about 60
minutes.
4. Preheat oven to highest setting and place an empty roasting tin onto the
floor of the oven to heat up along with the oven.
5. If you have used a proving basket gently upend the risen dough in one
movement onto a floured baking tray. Slash the bread a couple of times with a
baker’s lame or sharp knife and place the tray into the preheated oven Throw
some ice-cubes into the heated tray at the bottom of the oven to help the bread
develop a good crust.
6. Bake the bread in the oven for 35-40 minutes, until well risen, deep
golden brown and the bread sounds hollow when tapped on the bottom. If using a
loaf tin, the baking time should be the same, but allow to cool in the tin for
a few minutes before removing and transferring to a wire rack to finish cooling
completely.
Makes 1 large loaf.
No comments:
Post a Comment