Owing to a slight change in lifestyle, involving shedding a few pounds, I haven’t been eating a lot of bread in the past twelve months. This, in turn, has meant that I haven’t made very much bread either. This all changed in the last week. An idea to regain and practice some of the skills developed many years ago I decided to try some of my old recipes and ideas out over an entire week of the school holidays. Last week I made some of the Malty loaf which is first on the list. The mix I made, created 2 large sandwich tin loaves. This was far more than the beautiful wife and I needed so I put a message out on the village Whatsapp and left it in the Church porch for whoever wanted it (and could get there first).
The chatter created in the village was so great that I decided to do the same whilst trying out a few of my old recipes and trying out some flours. Everyday I would leave some in the Church and a daily round of banter on the app ensued. This was not a random act of kindness, I was just perfecting some recipes and that caused a lot of bread to be made. On the basis that I hate food waste, giving the loaves away seemed like the only option.
Below are the recipes for the five breads I made.
A few things that are of note through all the recipes:
I tend to go with a 70% hydration for most of my loaves (with the exception of the Focaccia below). This makes a really wet, sticky dough. The way I knead tends to be based on what I have learnt from watching Richard Bertinet on Youtube; I recommend perfecting this method as it is not only effective but also is great fun - it’s often referred to as “showing the dough who’s boss”. https://www.youtube.com/watch?v=cbBO4XyL3iM&t=100s
I always use fresh yeast in my breads. I find it produces a much more complex bread as it allows for an extra round of proving. This takes a bit longer but is well worth the wait. If you wish to use dried yeast, use half the amount and take one proof out of the recipe.
Nearly all of a loaf of bread is flour - so it is important that you buy the best you can afford. You will get a fine loaf from supermarket strong flour but the character you get from an independent mill who can tell you on which farm the grain was grown, will be far superior.
As I have a normal oven with no clever steam injectors I pop a roasting dish on the bottom shelf as it is heating up. Just before I want to bake I quickly open the door and pour in about a mugs worth of just boiled water, closing the door quickly. This creates enough steam to ensure the crust is a bit special.
I prove the dough in a large earthenware bowl (Mason Cash No9 by choice). I also mix the dough in this bowl. Before putting the dough in to prove I always wash the bowl and leave the hot water in it for a few minutes. Just before the proving time starts I empty the water and ensure the bowl is bone dry. Owing to the fact that the bowl is earthenware it holds a lot of the heat and creates a mini proving oven for the first 30 minutes or so.
The loaves
Malty loaf
500gms Wessex Cobber flour (Made by Wessex Mill but there are other flours with Malted wheat flakes).
500gms Strong bread flour (My favourite is made by Shiptom Mill).
30gms Salt.
30gms Butter.
30gms Fresh yeast.
700gms Blood temperature water.
Add the two flours and crumble in the yeast. Break the butter into small pieces and add this. Pour in the water and begin to mix with one hand, bringing the mix together - it will be very sticky! When it is all almost together add the salt and begin to knead. When you have a soft supple dough put a little flour into a large bowl and pop it in, covered with cling film.
Place the bowl in a warm (but not hot) place. It is also important that this space is free of drafts. Allow this to prove for 50 minutes to an hour it should surprise you with its size!
Pull the dough out of the bowl and re-shape it. This stage is called Knocking Back (which always sounds too violent for me) and it is about removing the big bubbles of gas from within the loaf to create a much more complex matrix of little bubbles.
Pop the dough back in the bowl, cover and leave it to prove once more.
After an hour or so tip out the dough and gently knock it back again.
Split the dough in two and put each half into a large loaf tin. Sprinkle over a little flour and drape over some cling film (you don’t want it to restrict the dough rising again.
Put the oven on to about 250 degrees celsius (or as hot as you feel safe with your oven!) Just before the loaves go in the oven make a cut across the middle with a razor or very sharp scalpel.
After half an hour pop your loaves into the middle of the oven and bake for about 25 - 35 minutes but make your own judgement on this. For a really artisan look leave the loaves in the oven a little longer than you think is necessary.
Take the loaves out of the oven, they should fall out of the tins. Place them on a cooling rack.
Rosemary and Garlic Focaccia
1kg Strong Bread flour (I used Shipton Mill strong white but a good Tipo 00 would work well).
20gms salt.
50gms Good Olive oil (Plus a little for brushing).
20gms Fresh Yeast.
650gms Blood warm water.
3 or 4 Cloves of garlic.
Small bunch of Rosemary.
Pinch of sea salt.
Add the yeast, olive oil and water to the flour and bring together with one hand. Add the salt. Bring the dough together and knead. (This will require a much more old fashioned method than the “slap and pull” as the dough is a bit drier)
When you have a soft pliable dough, leave it on your work surface for a few minutes to rest.
Break the dough into two pieces and spread them into foil trays (you could use a roasting tin). Flatten the dough out so that it covers all of the tray.
Cover with a piece of cling film and leave in a warm place for 2 to 4 hours. Pop the oven on to 250 celcius 30 minutes before you want to bake.
You should now have a soft pillow of dough. Dig your fingers in at regular spots on the dough.
Place a thin slice of garlic and a few strands of rosemary in these little dimples.
Using a pastry brush, softly cover the dough with a film of olive oil.
Bake until the surface is a reddish brown.
Remove from the oven and brush over a bit more olive oil finishing with a pinch of salt.
Raisin and Walnut bread
500gms Wholemeal Strong flour (Shipton Mill)
500gms Strong white flour (Shipton Mill)
30gms Salt.
30gms Butter.
30gms Fresh yeast.
100gms Raisins
150gms Walnuts broken into small pieces.
Add the two flours and crumble in the yeast. Break the butter into small pieces and add this. Pour in the water and begin to mix with one hand, bringing the mix together - it will be very sticky! When it is all almost together add the salt and begin to knead. When you have a soft supple dough put a little flour into a large bowl and pop it in, covered with cling film.
Place the bowl in a warm (but not hot) place. It is also important that this space is free of drafts. Allow this to prove for 50 minutes to an hour it should surprise you with its size!
Pull the dough out of the bowl and re-shape it adding the raisins and walnut pieces. This stage is called Knocking Back (which always sounds too violent for me) and it is about removing the big bubbles of gas from within the loaf to create a much more complex matrix of little bubbles.
Pop the dough back in the bowl, cover and leave it to prove once more.
After an hour or so tip out the dough and gently knock it back again.
Split the dough in three and shape each piece into a ball. Place them on a baking sheet and sprinkle over some flour. Drape over some cling film (you don’t want it to restrict the dough rising again.
Put the oven on to about 250 degrees celsius (or as hot as you feel safe with your oven!) Just before the loaves go in the oven make a cut across the middle with a razor or very sharp scalpel.
After half an hour pop your loaves into the middle of the oven and bake for about 25 - 35 minutes but make your own judgement on this. For a really artisan look leave the loaves in the oven a little longer than you think is necessary.
Take the loaves out of the oven and place them on a cooling rack.
Onion Bread
1Kg White bread flour
700gms Blood warm water
30gms Yeast
30gms Salt
30gms butter
3 medium onions
Pop the four in a bowl and crumble in the yeast. Break the butter into small pieces and add this. Pour in the water and begin to mix with one hand, bringing the mix together - it will be very sticky! When it is all almost together add the salt and begin to knead. When you have a soft supple dough put a little flour into a large bowl and pop it in, covered with cling film.
Place the bowl in a warm (but not hot) place. It is also important that this space is free of drafts. Allow this to prove for 50 minutes to an hour it should surprise you with its size! During this time, halve and slice the onions and cook then slowly in a pan with a lid on for 40 minutes until soft and just browning.
Pull the dough out of the bowl and re-shape it. This stage is called Knocking Back (which always sounds too violent for me) and it is about removing the big bubbles of gas from within the loaf to create a much more complex matrix of little bubbles. Add the slightly cooled onions to the dough and work them softly in. (Warning this will become a strange mix of sticky and slippery)
Pop the dough back in the bowl, cover and leave it to prove once more.
After an hour or so tip out the dough and gently knock it back again.
Split the dough in three and shape each into a rugby ball shaped loaf placing them all on a baking sheet. Sprinkle over a little flour and drape over some cling film (you don’t want it to restrict the dough rising again.
Put the oven on to about 250 degrees celsius (or as hot as you feel safe with your oven!) Just before the loaves go in the oven make a cut along the middle with a razor or very sharp scalpel.
After half an hour pop your loaves into the middle of the oven and bake for about 25 - 35 minutes but make your own judgement on this. For a really artisan look leave the loaves in the oven a little longer than you think is necessary.
Take the loaves out of the oven and place them on a cooling rack.
French Pain d’Epi
1kg French Bread flour (sometimes called French 65)
700gms blood warm water
30gms Fresh Yeast
30gms Butter
30gms Salt
Add the flour to a large bowl and crumble in the yeast. Break the butter into small pieces and add this. Pour in the water and begin to mix with one hand, bringing the mix together - it will be very sticky! When it is all almost together add the salt and begin to knead. When you have a soft supple dough put a little flour into a large bowl and pop it in, covered with cling film.
Place the bowl in a warm (but not hot) place. It is also important that this space is free of drafts. Allow this to prove for 50 minutes to an hour it should surprise you with its size!
Pull the dough out of the bowl and re-shape it. This stage is called Knocking Back (which always sounds too violent for me) and it is about removing the big bubbles of gas from within the loaf to create a much more complex matrix of little bubbles.
Pop the dough back in the bowl, cover and leave it to prove once more.
After an hour or so tip out the dough and gentl;y Knock it back again.
Split the dough in four and pull or roll each into 12’’ (30cm) strip. Place the loaves on a baking sheet. Sprinkle over a little flour and drape over some cling film (you don’t want it to restrict the dough rising again.
Put the oven on to about 250 degrees celsius (or as hot as you feel safe with your oven!) Just before the loaves go in the oven take a pair of scissors and starting at one end make incisions at 45 degrees every 3 or 4 inches. Twist the loaf left then right all the way down till the end - it should resemble an ear of corn.
After half an hour pop your loaves into the middle of the oven and bake for about 20 - 30 minutes but make your own judgement on this. For a really artisan look leave the loaves in the oven a little longer than you think is necessary.
Take the loaves out of the oven and place them on a cooling rack.
