- 500g very strong white flour
- pinch of salt
- 7g of dried yeast
- 300ml of water (it doesn’t have to be warm at all)
- and 1 tablespoon of olive oil - that makes the bread last a little longer.
Sunday, 14 April 2013
Tell me now, why would you willingly go and ready made loaves that have no flavour and look pale, not to mention has the texture of polystyrene. Tell me which one would YOU rather eat?
If you, like me, think the one of the right looks better then here is what you need to make it:
Put the flour in a blow, on one side put the yeast, on the other side the salt. don’t let them touch, in the middle make a little hole and put the oil, slowly pour in the water make your hand like a claw and mix. When all the ingredients are bound together in a sticky ball pour it out onto a clean surface that you have gently oiled. Now coz the hardest part, kneading the dough until it is silky and soft, so about 10-15 minutes depending on how strong you are, don’t be afraid, don’t add any more flour that will only make the loaf dense and heavy.
Once finished battering the hell out of your dough but it in an oiled bowl cover and leave for 2 hours or until doubled in size. The dough will take its time rising and the speed will depend on how warm the room you have left is. The warmer the room the faster the rise, but down hurry it. Once double in size take the dough out of the bowl, put it back on the surface and know all the air out of it. Notice it has become super elastic and its a lot of fun bashing it around. Shape your dough into whatever you want it to come out as, place it on the baking tray cover gently and leave again for half an hour to proof again.
Finally, uncover make a few slashes in the dough to help the rise in the oven. Put in in a preheated 220C’ oven and bake for about 20 minutes. It needs to be a deep golden colour. and on Paul Hollywood’s advice for a nicer thicker crust put some water into a hot roasting tin at the bottom of the over to create a water bath and tadaaaa....BREAD!
OK so not everyone has the time, and the supermarkets out there do make some pretty nice fresh bread. But I think that if you want some really nice fresh bread and you don't have the time to make your own then ind your local bakers and buy it from there. I think it is about time that we stopped feeding the larges guys the likes of Tesco and Sainsbury's our hard earned cash and we give it to the smaller more dedicated artisan bakers in our local communities. If I have however managed to inspire you to make your own bread then let me know how it turned out!