Hello, From Newfoundland, Canada
Hi folks, and thanks for allowing me a spot here.
My name is Jamie, and as the subject line says, I'm a Canadian and from Newfoundland.
I've always loved to cook and have discovered I'm happiest when I'm in the kitchen. I've recently found a renewed love of baking, especially breads of all sorts. I've been lurking here for a while and figured it's time to come out the closet & officially join the site.
Just last night I discovered the "baker's % formula" theory and a light came on. Many years ago, I had (true) Irish Soda Bread for the first time when visiting my dad and he baked a loaf that brought on an immediate fondness for this basic loaf. I was determined to bake that myself and probably caused a world shortage of flour while that was going on.
Not until a discussion with 2 accomplished chefs I had on a radio call-in show did I realize flour should be weighed for consistency between batches. They told me how the good folks across the big pond laugh at us North Americans and how we use measuring cups for dry ingredients.
Anyway, now my Irish Soda Bread is well renowned in my circle of family and friends, just from that one tip. I'm hoping this new-found "formula method" of preparing breads, along with the information so generously shared here by members will make a huge difference in my other baking endeavours.
Time to go check on my Sherston loaf.
Have a great Sunday!
Jamie
I know you will enjoy TFL and I look forward to your posts.
Looking forward to seeing your breads and hopefully sharing recipes. How's that Sherston loaf coming along? I've never heard of it but it sure sounds interesting.
Lechem, if you Google " Hobb's House Bakery Sherston Loaf", you'll see what I'm on about. It's a plain and simple overnight loaf that many here are probably familiar with by another name. It was my first try at a loaf with overnight retardation in the fridge.
On making the dough, it seemed extremely stiff, but the directions stated that so I didn't change the recipe. Upon taking it out of the fridge in the morning, it had risen very slightly overnight (which again, was mentioned in the recipe page) and when put in the oven with the light on for the rise, it rose an amount I would only describe as somewhat respectable. However, when I slashed it and put it in the oven it fell and came out dense. But while the texture was off, the flavour was amazing. I froze it, should be beautiful for crumbs or a bread pudding.
Just googled it and it does sound familiar. Never tried it myself but the overnight method is something I've done. The funny thing about Hobbs formula is the refrigeration time when you're using such a small amount of yeast. This can easily be done at room temperature overnight. How about stripping this recipe down and trying something like this...
500g bread flour
300g water
8g salt
1-2g fresh yeast (or 0.5g dried yeast)
Method:
1. Mix the flour and salt in a bowl then place to one side. This is the dry mixture.
2. Measure out the water in another bowl. Add in the yeast and dissolve. This is the wet mixture.
3. Add the dry mixture to the wet mixture and form the dough. Don't knead just yet. Cover the bowl and rest for 10 minutes.
4. Wet your hand so the dough doesn't stick. Keeping the dough inside the bowl grab a portion of the dough from the side, pull up and over then press down in the middle. Go round the dough a few times till you feel it resisting. Cover the bowl and rest for 10 more minutes.
5. Repeat this kneading technique 4x in total with 10 minutes rest in-between. Aim to finish just before bed.
6. Cover the bowl with clingfilm and let it bulk ferment overnight, 8-10 hours at room temperature (if it's not too crazy warm where you are)
7. Next morning turn the dough out onto a lightly floured worktop, de-gas enough to knock the big bubbles out, and to be able to work with it, but not completely. Then shape it into a loaf and place in a prepared 2lb loaf pan.
8. Final proof till the dough crests the top, should take 35-40 minutes - ish, and in the meantime pre-heat the oven.
9. When ready score the dough and bake.
Good morning!
Wow, that seems almost too simple to make good bread, he he he. I'm going to try it.
Yeast question. Because fresh yeast isn't available here, I'd have to use Fleishman's, and because you said to dissolve the yeast, can I assume you recommend ADY?
With the same 4 simple ingredients (flour, water, salt & yeast) you can increase the fermentation time, by lowering the yeast, to create a more flavoursome bread.
Fresh Yeast, I think, is best (my own opinion) but dried is good too. You can use ADY or Instant. True that ADY needs to be dissolved in water first but in the interest of keeping the salt and yeast separate till the dough is formed then follow the same method if using either.
Come next morning the dough should be about doubled, billowy and aerated. Then you know it's ready. Or if you wish you can start in the morning and bulk ferment the dough through the day.
P.s. you might be able to go into your local bakery and ask them if they have any fresh yeast they're willing to give/sell to you. They will probably give you some. I can buy fresh yeast and it costs pennies. Never had to go into a bakery to ask them if they have any as it is available to buy here.
Hi JamieOF
I made a Sherston a few weeks ago. I followed the recipe exactly as per the Baker Brothers book. The resulting loaf was truly one of the best 'yeasted' breads I have ever made!
Perhaps you just had 'one of those days'?
As it happens I was fortunate enough to spend a day in the Hobbs Bakery a couple of weeks ago with Tom and Henry. It was for this years 'King of the Sourdough' winners of which I was one of the lucky few. We all had a fantastic time and it was great to spend time with like minded bakers in a professional bakery.
Good luck with you baking and welcome to TFL
Enjoy and bake happy.. :)