Today I have tried a new recipe. It is from the "great british kitchen" website and is called cottage loaf: recipeand photo as follows:
|Bread-making is soothing and enjoyable, although you do need a lot of time to allow for the rising process. This loaf can be made with wholemeal or plain flour, and as it is baked in the traditional cottage loaf shape, you will not need a loaf tin but just a baking sheet. |
15 Gram Fresh yeast, or 2 level tsp dried (1/2 oz)
300 ml Warm milk (not low fat) (1/2 pint)
450 Gram Malted brown flour, strong wholemeal flour (1 lb)
1 Teaspoon Salt
Beaten egg to glaze
Poppy or sesame seeds for sprinkling
Makes 1 large loaf
Dissolve the fresh yeast in the milk. If using dried yeast, sprinkle it into the milk and leave in a warm place for 15 minutes, until frothy. Put the flour and salt in a bowl. Make a well in the centre, then pour in the yeast liquid. Beat well together until the dough leaves the sides of the bowl clean. Turn onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea towel and leave in a warm place for about 1 hour, until doubled in size.
Turn the dough onto a floured surface and knead lightly. Cut off one-third of the dough and shape into a round. Shape the remaining dough into a round. Place the larger round on to a greased baking sheet and brush with a little water. Place the smaller round on top. Push the lightly floured handle of a wooden spoon down through the centre of the loaf right to the bottom. Using a sharp knife slash the dough at 5 cm (2 inch) intervals around the top and bottom edges to make a decorative pattern. Cover and leave in a warm place for about 30 minutes, until doubled in size.
Brush with a little beaten egg to glaze and sprinkle with poppy seeds, if liked. Bake at 230 °C / 450 °F / Gas 8 for 10 minutes, then reduce the oven temperature to 200 °C / 400 °F / Gas 6 and bake for a further 20-25 minutes, until the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.
I found this dough wonderful to work with, quicker due to onloy two risings and very tasty. The crumb is dense without being heavy and would make a great addition to a food like stew or chili, I image toasted this bread would be excellent. The bottom crust was crusty and chewy. The egg wash helped with the colour of my loaves.
I did everything as suggested in the above recipe, including the poppy seeds. The only difference was sprinkling cornmeal on the greased baking sheet.
I took pictures and will try to get them uploaded.
I will definately make this loaf again.
Other than that, it has been a slow baking week. I started a sourdough starter on thursday night, feeding every 8 hours and so far I am happy with the results. It was 1:1 AP flour and water with a .5 cup flour and water feeding. I HOPE to have this ready come monday or Tuesday....but that really isn't up to me is it???
Be well everyone.