Ballymaloe Brown Yeast Bread
Hi guys, I’d appreciate some words of advice. I think I’m in the right forum and that this would be regarded as a quick bread.
I’ve been baking my own bread now for some time and have moved away from my breadmaking machine, to baking by hand. Most of what I do turns out fine but this past few weeks a recipe I’ve been trying just won’t cut it for me – hopefully you can offer some advice.
The recipe in question is one I’ve picked up from Darina Allen’s ‘Ballymaloe Cookery Course’ book, Darina entitles it the Ballymaloe Brown Yeast Bread. Here is the recipe:
450g Wholemeal flour
1 teaspoon salt
1 teaspoon brown treacle
425ml of water at blood heat (mix yeast with 150ml lukewarm water
25g fresh yeast (I don’t have a supply of fresh yeast so I use 12g dried active yeast)
sesame seeds (optional)
Preheat over to 230C/450F/gas 6
Mix the flour with the salt. The ingredients should all be at room temperature. In a small bowl or Pyrex jug, mix the treacle with 150ml of water and crumble in the yeast.
Sit the bowl for a few minutes in a warm place to allow the yeast to start to work.
When ready stir and pour it, with all the remaining water into the flour to make a loose dough the mixture should be too wet to knead. Put the mixture into a greased tin. Cover the tin with a tea towel to prevent a skin from forming and leave to rise.
Just before the bread comes to the top of the tin about 10-15min remove the cloth and pop the loaf into the over for 50-60 minutes.
I’ve tried to follow the recipe as closely as possible but it just doesn’t seem to come right for me. Leave it in for 50 min and the top burns. But the biggest problem is that the loaf sticks to the side of the bread pan. I’ve tried altering the temperature, and the time of baking. And I admit that my over is a little difficult to control so I’m baking at roughly 200C.
Any idea as to what might be wrong and how I might fix it. It is a yummey loaf and I really would like to get it right. My initial though is that I might need a new bread pan (how long will a reasonable bread pan last given it's only used domestically) And Darina's temperatures and times seem way out to me.
Many thanks for advice.