I may never buy bread again, honestly, I don't need to anymore. Recently I have been interested in bread making, why, because I hate going to the shops just for bread.
I have been trying so many recipes, trying to find the bread my family will love.
This one is amazing. This one has a softer crust, not like the crunchy artisan ones, but it's delicious, still crunchy when hot, but softer, thinner. The centre crumb is light and fluffy. It is amazing hot, it is amazing cold, it is still amazing the next day, perfect for school lunches. My son recently said it was the best bread he has ever used making a toastie in a sandwich press.
The video to this recipe can be found here. It's not my video, but I wanted to share it as I think she's fabulous. Plus you can see how easy it is to make. She calls it peasant bread as her mum did.
If it's cold outside, I turn on an empty clothes dryer for a minute. Then turn it off and place the dough inside to rise in there with the door shut.
If you don't have kitchen scales, buy some, they are invaluable in the kitchen.
I have tried using oil to grease the bowls, it failed, I could not get the baked bread out of the bowl. I have used baking paper which I greased with oil or butter, and although the bread was great, it didn't quite get the crisp outside like you would without it, but it was still fabulous, so I would still do it again. Today I buttered the bowl liberally as per recipe I'll let you know how I go. It worked perfectly, it popped right out of the bowl.
You can turn this bread into artisan crusty bread to. Preheat a Dutch Oven (lid to) for 45 minutes at 230C/220C fan forced. Dust a clean work surface with flour. After the first rise, turn the dough out onto the floured surface and shape it into a ball: I like to fold it envelope style from top to bottom, then side to side; then I flip it over and use the pinkie edges of my hands to pinch the dough underneath and create some tension. Transfer the dough to a sheet of parchment paper dusted with fine semolina. Let rest for 20 minutes. After the 20 minutes, transfer the dough, parchment paper and all to the Dutch oven. Put the lid on. Bake 30 minutes. Uncover. Bake 15 minutes more.
I Haven't tried baking it is a loaf pan, but I will soon. You can also make rolls in muffin trays, something I will try soon also. You can add bagel mix to the outside, you can add polenta or other flours, you can bake it like a focaccia. I can't wait to play with this recipe.
If you have never baked bread, this recipe is the perfect one to start with.
I have been trying so many recipes, trying to find the bread my family will love.
This one is amazing. This one has a softer crust, not like the crunchy artisan ones, but it's delicious, still crunchy when hot, but softer, thinner. The centre crumb is light and fluffy. It is amazing hot, it is amazing cold, it is still amazing the next day, perfect for school lunches. My son recently said it was the best bread he has ever used making a toastie in a sandwich press.
The video to this recipe can be found here. It's not my video, but I wanted to share it as I think she's fabulous. Plus you can see how easy it is to make. She calls it peasant bread as her mum did.
If it's cold outside, I turn on an empty clothes dryer for a minute. Then turn it off and place the dough inside to rise in there with the door shut.
If you don't have kitchen scales, buy some, they are invaluable in the kitchen.
I have tried using oil to grease the bowls, it failed, I could not get the baked bread out of the bowl. I have used baking paper which I greased with oil or butter, and although the bread was great, it didn't quite get the crisp outside like you would without it, but it was still fabulous, so I would still do it again. Today I buttered the bowl liberally as per recipe I'll let you know how I go. It worked perfectly, it popped right out of the bowl.
You can turn this bread into artisan crusty bread to. Preheat a Dutch Oven (lid to) for 45 minutes at 230C/220C fan forced. Dust a clean work surface with flour. After the first rise, turn the dough out onto the floured surface and shape it into a ball: I like to fold it envelope style from top to bottom, then side to side; then I flip it over and use the pinkie edges of my hands to pinch the dough underneath and create some tension. Transfer the dough to a sheet of parchment paper dusted with fine semolina. Let rest for 20 minutes. After the 20 minutes, transfer the dough, parchment paper and all to the Dutch oven. Put the lid on. Bake 30 minutes. Uncover. Bake 15 minutes more.
I Haven't tried baking it is a loaf pan, but I will soon. You can also make rolls in muffin trays, something I will try soon also. You can add bagel mix to the outside, you can add polenta or other flours, you can bake it like a focaccia. I can't wait to play with this recipe.
If you have never baked bread, this recipe is the perfect one to start with.
Recipe
Recipe adapted from alexandracooks.com/
Makes 2 small loaves
512g bread flour
10g salt
454g lukewarm water
8g caster sugar
8g instant yeast
room temperature butter, about 2 tablespoons
In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.
Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If the weather is cold it can take up to two hours).
Preheat oven to 220C/200C fan forced.
Grease two 1 litre or 1.4 litre oven-safe bowls with about a tablespoon of butter each. They need to be well greased. Do not use oil, it does not work.
Release the dough from the side of the bowl, using a damp hand. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball.
Then, take two forks and divide the dough into two equal portions—eye the centre of the mass of dough, and starting from the centre and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy as the dough is very wet and will slip all over the place. It’s best to scoop it up fast and plop it in the bowl in one fell swoop.
Makes 2 small loaves
512g bread flour
10g salt
454g lukewarm water
8g caster sugar
8g instant yeast
room temperature butter, about 2 tablespoons
In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.
Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If the weather is cold it can take up to two hours).
Preheat oven to 220C/200C fan forced.
Grease two 1 litre or 1.4 litre oven-safe bowls with about a tablespoon of butter each. They need to be well greased. Do not use oil, it does not work.
Release the dough from the side of the bowl, using a damp hand. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball.
Then, take two forks and divide the dough into two equal portions—eye the centre of the mass of dough, and starting from the centre and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy as the dough is very wet and will slip all over the place. It’s best to scoop it up fast and plop it in the bowl in one fell swoop.
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Let the dough rise again for about 30-40 minutes on the countertop, or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls.
Bake for 15 minutes. Then reduce the heat to 190C/170C fan forced and bake for 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven, without their bowls, and let them bake for about 5 minutes longer.
Remove from oven and let cool for 10 minutes before cutting.
Bake for 15 minutes. Then reduce the heat to 190C/170C fan forced and bake for 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven, without their bowls, and let them bake for about 5 minutes longer.
Remove from oven and let cool for 10 minutes before cutting.
The left loaf was baked without baking paper. The right one I used baking paper that I buttered well.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060718255689/
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