Simple White Loaf
I love bread, but I haven't always loved it. It changed when I first started making bread a few years ago. It's time consuming, but not labour intensive; a great thing to do when you're spending the day at home.
500g (white/unbleached) bread flour.
(You can buy this from the shop- or you can use all-purpose cooking flour. Never use bread flour for making cakes, though. It's a much stronger flour...only suitale for bread).
10g instant yeast.
350g water. It is better to weigh your water rather than measure in mL, just because it is a lot more accurate.
1. Measure your flour, yeast and salt into a large mixing bowl. Mix the dry ingrediants with your fingers and then add all the water into the bowl and mix in with a large wooden spoon.
2. The dough should be sticky and quite wet, but this is okay, you're not going to knead it like you would for other breads.
3. Turn the dough out onto a lightly floured surface (i.e. kitchen bench/ large chopping board).
4. Slide your fingers (palm facing up) under the dough and pick it up. Hold it up at eye level and let it stretch down, then slap it (away from your body) against the work surface. Fold the section you are holding over the section on the work surface.
5. Slide your fingers under the whole dough and pick it up (this is quite messy for the first 5 minutes). Hold it at eye height and then slap it down onto the surface and fold the held portion over again. Repeat the process for about 10 minutes untill the dough comes together and has the texture of a soft earlobe.
If this is too difficult (it does require strength to manipulate the dough this way) then by all means knead the dough for 15 minutes or so. The slapping method allows for more air to be trapped into the dough and it is more elastic, more 'alive.' Apparently, this is the way most french bakers work their dough. If you knead your dough- it will have a tougher texture and a finer crumb... but these are minor issues for the novice baker!
7. After the dough has come together, pop it into a lightly floured bowl (high sided - your dough is going to rise) and cover with clingwrap. Place it in the sun, or a warm spot in the kitchen and leave for 40 minutes.
8. Turn the dough back out onto a lightly floured working surface. Do not punch the dough down- you have worked hard for that dough to rise, don't kill it after all that effort!
9. Fold the dough in half and lightly press down with your fingers. It should be soft but have some resistance to your touch. Fold the dough again in the same direction (not opposite- you want a long piece, not a round piece) and press down on the edges to seal the seam.
10. Pop the dough into a parchment lined rectangular bread tin and put in a warm spot for another 30-40 minutes or until the bread has risen to the desired height. Keep it out of the wind/cold as cool air will kill the active yeast (rising agent). Preheat oven to 200 degress celsius or 500 degrees fahrenheit.
11. When dough has risen in the tin, pop it into the oven and bake for about 20 minutes. I check after 10 minutes and keep an eye on it from then on. Sometimes it's done after 15, sometimes 25-30 mintues. It's cooked when the top is brown and it sounds hollow when you tap on the top with your knuckle.
12. Take bread out of oven and turn onto a wire rack. Leave to cool, or cut yourself a slice when the bread is only warm to the touch.
0 Comments On This Entry
- hornytom on The fruit of my imagination
- kendraj on Sunday morning
- getaroundme1234 on Sunday morning
- ows on Sense and sensuality
- ellie1990 on Moroccan
- *Mina* on Office Erotica: It began in the lift... (a story written by my lover)
- jstar on Moroccan
- jstar on Office Erotica: It began in the lift... (a story written by my lover)
- Miss_C. on Mina's cooking blog: introduction :)
- bob75 on Mina's cooking blog: introduction :)