Tuesday, 28 September 2010

Quite Well Bread

This is what works for me...

WITH ALL WORK SURFACES, BOWLS, INSTRUMENT AND HANDS INC UNDER FINGERNAILS KEPT SCRUPULOUSLY CLEAN THROUGHOUT
USE GLASS, WOOD, CERAMIC OR PLASTIC WHILE PREPARING. (NO METAL)

                   800g PLAIN BREAD LOAVES

1/.   Use 550g of strong white plain flour.
2/.   Mix in 2 level teaspoons salt and 2 level teaspoons sugar.
3/.   Mix in 1.5 level teaspoons dried yeast.
4/.   Mix in two dessertspoons of cooking oil.
5/.   Mix in 340ml luke warm water and leave for 5 minutes.
6/.   With floured hands and surface, thoroughly kneed for 10 minutes.
7/.   Leave covered for 1.5 hours. (90 minutes).
8/.   Lightly punch down and kneed for 1 minute.
9/.   Leave for 2 minutes.
10/. Turn into a greased tin and leave for 1 hour. (first time metal is used).
11/. Bake in centre of oven for 45 minutes.
12/. Cool on a wire rack.
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For French bread add between steps 7/. & 8/.
Additional steps 7b/.  Lightly punch down and kneed for 1 minute.

                          7c/.  Leave covered for yet another hour..
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For Brown or Wholemeal loaves, step 3/. is 2 level teaspoons dried yeast
For Brown bread use 2.75g strong white + 2.75 strong wholemeal flours.
Plus add 1 teaspoon white vinegar.
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For Wholemeal bread use all strong wholemeal flour
Plus add 2 teaspoons white vinegar.
Now step 7/. Need only be left covered for 30 minutes before step 8/.

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