bread making

[Thurston Garden]

OK - pleased to report success at last with Bertinet's wet dough recipe..... only because of my lovely Kenwood Chef courtesy of Jen & Freecycle!

The bread was a touch salty form my taste but that is easily remedied. It is so easy to do in the Kenwood Chef too - birl the dough on the slowest speed for 6 minutes and Bob's yer Uncle.

The dough was still quite wet after it had risen, but a little flour on my hands stopped it sticking. Here's the (half eaten) result:




Going to to try a 50/50 white/wholemeal next!

[wulf]

Is that the 500g flour / 10g salt / 10g yeast / 350ml water mix? Something that I have found makes the job much easier is to mix the ingredients (stir the dry ingredients together and then add the water) and then leave for a while. The dough then comes out of the bowl already feeling quite silky and needs just a few turns and folds before it is ready to shape into a ball and put back for another hour or so of proving.

This takes a bit more time but a lot less actual work than trying to work the dough straight away.

Wulf

[Thurston Garden]

Wulf that's the one! Never thought of letting it prove a bit before turning it out though. The Kenwood does a good job although you do need to watch it does not wander off the worktop!

I have a 50/50 batch which will be ready to go into it's tin in 10 mins. Wonder how it will turn out?

[Cheezy]

Is that the 500g flour / 10g salt / 10g yeast / 350ml water mix? Something that I have found makes the job much easier is to mix the ingredients (stir the dry ingredients together and then add the water) and then leave for a while. The dough then comes out of the bowl already feeling quite silky and needs just a few turns and folds before it is ready to shape into a ball and put back for another hour or so of proving.

This takes a bit more time but a lot less actual work than trying to work the dough straight away.

Wulf

In his second book crust, there is actually a method that does this its called autoysis or something similar. Its a well know technique in bakeries.

[Mal]

Incidentally, I tried the free yeast thing at my local Waitrose. Much consternation amongst the staff, but no free yeast - apparently they don't have any in their bakery, I'll leave you to draw your own conclusions from that.