Hi!

This is my first ever attempt at a blog.   I have been a member of the Fresh Loaf just over a couple of weeks; that's all.

By way of introduction, I am from the UK, and I lecture in Bakery in Newcastle upon Tyne, in the North of England.   I have industrial experience as a craft and artisan baker going back to 1987.   I gained distinction in my bakery qualifications in 2005, and then went on to gain full teaching qualifications as well.   Currently I am studying for a Masters Degree in Food Policy.

I planned to post a series of blogs using content and materials I share with my students in college.   I have tried to pick recipes which will be of interest; if anyone has a particular request, please let me know.

First  Product is......  

CHOLLAH

[Plaited Festive Bread]

Method: FERMENT AND DOUGH 

Oven profile: bake in the deck oven at 175°C, top heat 6, bottom heat 5 for 28 minutes.   No steam, draw the damper for the last 5 minutes 

Method: 

• Whisk all the ingredients for the ferment together in a steel bowl.
• Cover with cling film and set in a warm place for half an hour.
• Mix all the ingredients, together with the ferment, in an upright machine with a hook; 2 minutes on first speed, then scrape down; 6 minutes on 3^rd speed. A spiral mixer is a good alternative.
• Rest, covered, for 15 minutes, then scale into 970g pieces and divide each into 2, 3, 4, 5, 6, 7, or 8 equal sized pieces, depending on the number of strands in your plait. Try to avoid using any flour on the bench during this and subsequent stages.
• Mould round, cover and rest 5 minutes.
• Line trays with silicone paper. Roll out strands to 9" and plait according to instructions.
• Double brush with beaten egg. Top with poppy seeds. Set to prove.
• Prove 50 - 60 minutes at 35 - 40°C, 85%rH.
• Bake as oven profile.
• Cool on wires.

This is a video demonstration I used with my students to assemble an 8 strand plait: