Method A uses the
traditional flour to water ratio of 1lb of flour to 1/2 pint of water (500g
flour to 315ml). I used this for many years, both at home and it was also used
in the bakery where I worked for a while. The dough is mixed, kneaded for a
short time, shaped and put to prove.
However, over the
past couple of years I’ve become aware of the benefits of adding more water to
a mix – the dough rises better and the bread also keeps longer.
There are two
methods I use to get more water in a mix, these are detailed in Methods B and
C.
Method B is a bit
more ‘hands on’ – involving several short kneadings over a 30-45 minute period
starting with a fairly sticky dough. Each time the bread is kneaded, the dough
gets less sticky. Then the dough is left for an hour or so to rest before
shaping and baking.
Method C is what I
call the ‘Overnight, no-knead loaf’ and is the easiest method of the three. The
dough for this is simply mixed together, left to prove overnight and results in
a loaf that’s full of flavour. For this I find a food storer with a snap-top
lid is invaluable. I use one which holds 2.8ltrs.
Method A. If I want to make one in a hurry – say in my sessions or I
want to make one for a visitor to take away with them, I make this loaf:
Ingredients:
500g (3 mugs)
strong flour, all white – or a mix of white and wholemeal. I use 450g wholemeal
to 50g of white
1/2 tsp salt
1 tablespoon
fresh yeast (Sainsbury's, at the bakery counter) or teaspoon of dried active
350ml (1 mug and a bit)
lukewarm water
2 tablespoons
olive oil (optional, but improves keeping qualities)
Method:
1. Measure the
water and stir in the yeast until it has dissolved. Place the flour and salt in
a mixing bowl, pour in the yeast liquid, then add the olive oil if using.
2. Have a little
water to hand to add if necessary, remember, it is better for your dough to be
wetter (slack) rather than drier (tight). Begin to mix by stirring the
ingredients together with a knife, cutting through the dough as it forms. When
it gets too stiff for the knife, use your hand to squeeze the mixture together.
As it forms into a solid mass, keep turning it over and pressing it down to
pick up the flour at the bottom of the bowl – but make sure it stays soft.
Don’t be afraid to add more water to keep it soft! When all the flour has been
mixed in, wipe the bowl around with the dough, turn it out onto the worktop and
begin to knead.
3. Knead by
flattening the dough out, folding it over and flattening it again. If the dough
is too sticky, instead of putting extra flour on your worktop, place some in
the bowl, put the dough back in and turn it round to coat it all over. That way
you keep the flour under control and you won’t be tempted to add too much.
Knead until the dough becomes smooth – and then stop before you get fed up!
4. Oil a large
loaf tin and have it ready, shape the dough by pressing it out into a rough
rectangle and rolling it up tightly. Put the dough into the tin with the seam
underneath.
5. Or: For a
freeform loaf, shape the loaf by pulling up the dough at the sides with your
fingertips and pushing it down in the middle; do that all round the dough. This
will have the effect of smoothing the underneath of the dough. Then turn it
over and shape it into a round. Place it on a baking sheet lined with baking
parchment.
6. Cover with a
dry tea towel and leave to prove on your worktop until it has grown appreciably
in size. Bake at 220C, 425F or gas mark 7 for about 35-40 minutes.
7. The loaf is
ready when it has browned on the sides and bottom. You may need to put it back
in upside down, for a few more minutes. It is better overbaked than underbaked.
Method B. If I have more time, but I still want to make it in a
morning, or an afternoon, I’ll use the ‘Several short kneadings over 30-40
minutes’ method:
Same amount of
flour, salt and yeast, but 375ml of water.
This mixes into a
fairly sticky dough.
Once it’s mixed
together, pour a little oil on your worktop and place your dough on top of it.
Pour some oil over
your dough and begin to knead – but only for a short time – say 10-20 seconds.
Now place your
bowl over the dough and scrape off all the dough from your hands.
Leave the dough
for 10-15 minutes and repeat the short kneading action, using oil to make it
easier to handle. Once again invert the bowl over your dough and leave it for
10-15 minutes.
Repeat the above
once more and your dough should by now be manageable without the oil.
Leave it to prove
for an hour or two on your worktop. This period of rest gives the bread a
better rise.
Form it into your
preferred shape and go to Step 4 or 5:
4. Oil a large
loaf tin and have it ready, shape the dough by pressing it out into a rough
rectangle and rolling it up tightly. Put the dough into the tin with the seam
underneath.
5. Or: For a
freeform loaf, shape the loaf by pulling up the dough at the sides with your
fingertips and pushing it down in the middle; do that all round the dough. This
will have the effect of smoothing the underneath of the dough. Then turn it
over and shape it into a round. Place it on a baking sheet lined with baking
parchment.
6. Cover with a
dry tea towel and leave to prove on your worktop until it has grown appreciably
in size. Bake at 220C, 425F or gas mark 7 for about 35-40 minutes.
7. The loaf is
ready when it has browned on the sides and bottom. You may need to put it back
in upside down, for a few more minutes. It is better overbaked than underbaked.
Method C. But the best and easiest method is the ‘Overnight, no-knead
loaf’. This is left to prove overnight and produces by far the most flavoursome
loaf. For this I find a food storer with a snap-top lid is invaluable. I use
one which holds 2.8ltrs.
Once again, 500g
flour to 350ml water, but use half the yeast.
Mix the dough
together (I mix it in my food storer, so there’s less washing up) but don’t
bother to knead.
Just put the lid
on and leave it on your worktop. Generally I make it the following morning, but
I have left it for over 48 hours in the past and it’s been fine.
When you’re ready
to bake it, place it on your worktop and fold it over several times. It should
be quite manageable. If it’s too wet, you may want to knead in more flour – say
25g at a time.)
Then continue from
Step 4 or 5:
4. Oil a large
loaf tin and have it ready, shape the dough by pressing it out into a rough
rectangle and rolling it up tightly. Put the dough into the tin with the seam
underneath.
5. Or: For a
freeform loaf, shape the loaf by pulling up the dough at the sides with your
fingertips and pushing it down in the middle; do that all round the dough. This
will have the effect of smoothing the underneath of the dough. Then turn it
over and shape it into a round. Place it on a baking sheet lined with baking
parchment.
6. Cover with a
dry tea towel and leave to prove on your worktop until it has grown appreciably
in size. Bake at 220C, 425F or gas mark 7 for about 25-30 minutes.
7. The loaf is
ready when it has browned on the sides and bottom. You may need to put it back
in upside down, for a few more minutes. It is better overbaked than underbaked.
Note: There’s no
doubt that more flavour develops the longer flour and yeast have to mature
together. However, in my experience it takes at least 4 hours for the
difference in taste to become apparent. That’s why I haven’t included an
initial proving time in loaf A.
I find an all
wholemeal loaf too heavy for my taste, so I always include some white flour in
the mix just to give it a bit of a lift.
A word about
yeast. Mostly I use fresh yeast it’s just the easiest to use and the most
convenient; occasionally I’ll use active dried yeast; and rarely the fast
action yeast.
If you can’t get
fresh yeast, use dried active yeast (Allinson’s, in a yellow tin, currently
65p; kept near the flour shelves) – half the amount.
Notes:
Use every
loaf that you make as a marker for the next one.
Dough too
wet? Reduce the water by 25g.
Too dry?
Add another 25g of water next time.
If you do
make changes to the recipe, make a note of what you’ve done.
Try and get
into a regular bread making routine: Practice makes perfect, etc, and every
loaf you make will be better than the last.
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