Tuesday, 22 October 2013

Back to basics

So this is pretty much the 'standard' bread is the HGC&B household.

Recipe, to make 2 loaves, approximately:

1kg bread flour (mix and match, usually half white and then some rye, wholemeal or malt house - whatever needs using up.
10g yeast
20g salt
300-350g seeds and grains: sunflower, pumpkin, linseed, millet, quinoa, sesame.
700ml water. 

Kneaded for about 10mins. Probably less  quite often. 

Rolled to a ball and left in bowl to prove for 2hrs.

After that, roughly divided into 2 halves and then shaped into whatever takes my fancy that week. 

Then it's another 30mins proving whilst the oven heats up. Sprayed with water, dusted with flour, slashed, then in the oven.

Normally 10 mins at highest oven can go, then about 15 mins at 180.


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