Breadmaking Lesson Five - A loaf for learning - basic white
Although I usually prefer wholemeal bread, if you're going to make a loaf by hand to feel how it all should feel and really get to know it, I'd suggest you do a white flour one first. It allows you to feel the desired textures better.
Read this method in conjunction with the previous lessons.
Makes 2 small or 1 large loaf
Ingredients:
30 grams compressed (fresh) yeast or equivalent dry
2 cups (500 ml) warm water
1 tablespoon sugar (white, brown, whatever you like)
1 tablespoon vegetable oil (or melted butter)
4 cups plain white flour
1 tablespoon gluten flour
1 teaspoon salt
Garnish - glaze/seeds of your choice
Method:
1 Combine flours, salt and half the sugar in a large bowl. Make a well in the centre. Pour a little water into the well.
2 Sprinkle/crumble the yeast into this well of water. Mix in a pinch of sugar. Leave it to sponge.
3 Add the rest of the wet ingreidnets leaving out about half the water. Mix dough, adding water as necessary.
4 Turn onto a floured board. Knead until dough is smooth and elastic (this should take about 10 minutes).
5 Oil your bowl. Put dough back in face down and then turn it over so you have a thin film of oil on the dough. Cover and leave in a warm place until it has risen.
6 Push dough down to expel air. Shape into loaves or rolls. Leave to prove.
7 Glaze/sprinkle with seeds.
8 Bake in a preheated overn 210 degrees C for 15 minutes then reduct to 180 degrees C until bread is cooked - about 20-25 minutes for a loaf or only 5 minutes or so for rolls.
This quantity should make:
1 quite large loaf, or
1 smallish loaf and 6 rolls, or
12 rolls, or
24 dinner rolls, or
if sweetened and enriched, 7 cinnamon scrolls and 8 medium rolls,
etc |