Brown Bread - Felixstowe Baker's Recipe
Today I made a granary loaf with fresh yeast and I have to say I am pleased as punch. Although not a sourdough I did use a few of the SD techniques.
This recipe was given to me by one of the "Lovely Bakers from Felixstowe" as I refer to them. Pete started me on the road with this recipe, and then introduced me to Sourdough -. He inspired and helped me and that was 2 years ago.
1, mix the flours and water together and autolyse for 20 minutes.
2, add the yeast and salt then mix.
3, add the seeds and mix.
4, knead the dough for about 10 minutes until a good gluten window can be formed.
5, bulk proof for 1 hour.
6, knock back the dough and set it aside for final proofing.
7, preheat the oven to 250c then turn down to 220c - place the baking stone in side and the pan for steaming.
8, when the dough is finally proofed remove the stone from the oven and flour the top of the dough.
9, transfer the dough to the stone and bake for 25 minutes.
10, remove the stone and bread after 25 minutes and flip the bread over and cook on the rack for a further 5 minutes.
11, remove form the oven and cool on a rack.
The same recipe can be used with wholemeal flour, just increase the water to 370ml.
I use Marriages Strong White Bread Flour and Hovis Malted Brown Granary Flour
I prefer to use live yeast.
This is at the start of the bulk fermenting stage.
After the final proofing.
On the stone prior to slashing.
Slashed and ready to bake.
The finished article.
I got some nice oven spring - Hurrah!!!
A nice crust and soft crumb and a great taste.
It springs back after squashing.
The grains in the granary flour and sunflower seeds are evenly distributed.
Cheese on toast with Italian herbs - MMMMMMMMMM
I am really pleased with this one.