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Bread baking
by
Lorna McKenzie
Текущий рейтинг: 4.0
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2 голоса
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%20100%25%20organically%20produced%20wholewheat%20flour,%20plus%20a%20little%20extra%20for%20the%20top%20of%20the%20bread%20(I%20used%20bread%20flour%20which%20has%20more%20gluten%20and%20provides%20a%20better%20structure)%3C/p%3E%3Cp%3EYou%20will%20also%20need%20a%202lb%20(900%20g)%20loaf%20tin%20or%20two%20q%20lb%20(450%20g)%20loaf%20tins,%20well%20buttered.%3C/p%3E%3Cp%3EBegin%20by%20warming%20the%20flour%20slightly%20in%20the%20oven%20for%20about%2010%20mins,%20turn%20oven%20off%20for%20now.%3C/p%3E%3Cp%3ENext,%20tip%20the%20warm%20flour%20into%20a%20large%20mixing%20bowl%20and%20sprinkle%20the%20salt,%20sugar,%20yeast%20into%20it%20and%20mix%20together.%3C/p%3E%3Cp%3EMake%20a%20well%20in%20the%20centre%20of%20your%20mixed%20flour%20and%20add%20the%20water.%20Mix%20this%20in%20with%20a%20wooden%20spoon%20until%20it%20forms%20a%20dough;%20the%20exact%20amount%20of%20water%20you%20need%20depends%20on%20the%20flour.%20Finish%20off%20by%20mixing%20with%20your%20hands%20until%20you%20have%20a%20smooth%20dough%20that%20leaves%20the%20bowl%20clean%20-%20there%20should%20be%20no%20bits%20of%20flour%20or%20dough%20remaining%20on%20the%20sides%20of%20the%20bowl%20and%20unlike%20pastry,%20its%20better%20to%20have%20too%20much%20water%20than%20too%20little.%20(NB:%20I%20use%20my%20Kenword%20dough%20mixing%20hook%20for%20this%20but%20hand%20mixing%20is%20just%20as%20good%20and%20more%20authentic).%3C/p%3E%3Cp%3ETransfer%20your%20dough%20to%20a%20flat%20surface%20(your%20clean%20kitchen%20table%20is%20fine)%20stretch%20the%20dough%20into%20an%20oblong,%20then%20fold%20one%20edge%20into%20the%20centre%20and%20the%20other%20over%20that.%20Now%20fit%20the%20dough%20into%20the%20tin,%20pressing%20it%20firmly%20all%20round%20the%20edges,%20so%20that%20the%20top%20will%20be%20slightly%20rounded.%20Next,%20sprinkle%20the%20surface%20with%20a%20generous%20dusting%20of%20flour,%20then%20cover%20with%20a%20damp,%20clean%20tea%20towel%20and%20leave%20to%20rise%20in%20a%20warm%20place%20for%2030%20-%2040%20minutes%20or%20at%20room%20temperature%20for%20about%20an%20hour.%20If%20your%20making%20two%20loaves,%20divide%20the%20dough%20in%20half%20before%20following%20the%20steps%20above%20and%20folding%20it%20into%20two%20tins.%3C/p%3E%3Cp%3EMeanwhile,%20pre-eat%20the%20oven%20to%20200oC.%20When%20the%20dough%20is%20risen%20to%20the%20top%20of%20your%20tin/s,%20bake%20the%20bread%20for%2040%20minutes%20for%20the%202%20lb%20or%2030%20mins%20for%20the%20two%201%20lb%20loaves.%20When%20the%20bread%20is%20cooked,%20turn%20it%20out%20of%20its%20tin/s,%20turn%20it%20out%20on%20a%20cloth%20to%20protect%20your%20hands%20-%20it%20will%20sound%20hollow%20when%20wrapped%20underneath%20with%20your%20knuckles.%20Then%20return%20the%20bread,%20out%20of%20its%20tin/s,%20upside-down%20to%20the%20oven%20for%20a%20further5%20-%2010%20minutes%20to%20crisp%20the%20base%20and%20sides.%3C/p%3E%3Cp%3ECool%20the%20bread%20on%20a%20wire%20rack,%20and%20never%20put%20it%20away%20or%20freeze%20it%20until%20its%20absolutely%20cold!%3C/p%3E){kind=link}