Can it be that summer has gone? Google declared that yesterday was the first day of Autumn and the garden seems to believe it.
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Did I say 'normal service resumed'? Don't know where this week has gone. Whirl of meetings (business and social) and here we are at Thursday, veg box delivered, dismay expressed about the beetroot and no blog posted. Oh, the shame! Had a wee mak'Bread breakthrough this week and ran a class for a total stranger. So far I've only worked with friends and family so it was a challenge to have someone who wasn't. We had a good day, made lots of bread, chatted merrily for six hours and parted the better for having met (well at least for me, shouldn't make assumptions about what other people think!). Turns out baking bread with strangers is a bit like ironing, the thought of it is worse than the reality. Talking of ironing, I better stop thinking about it! Wholemeal Loaf Ingredients: Sponge (begin at least 3 hours before needed but night before is best) 125g lukewarm water 1g dried yeast 50g strong white flour 50g wholemeal flour Whisk everything together. Cover and leave until needed. Remaining Ingredients: 200g wholemeal flour 1g dried yeast 3g salt, or to taste 60g lukewarm water 10g soft brown sugar 20g olive oil Method: Mix remaining ingredients with sponge and mix until it forms a soft dough. Turn onto a work surface and knead energetically for 15 minutes. Shape it into a ball and put back in your bowl which you’ve brushed lightly with olive oil. Cover and leave in a warmish place for about an hour. Press down gently and fold sides over towards middle. Cover and leave for another 45 minutes when it should have doubled in size. Heat your oven to 160C fan so it’s ready when the dough is. Turn the ball of dough out of the bowl onto a lightly floured surface. Flatten it out gently then shape by turning the top edge to the middle and pressing down and repeating with the bottom edge. Then turn so a short edge is at the top and roll top to bottom and seal seam firmly. Put it in a greased loaf tin. Cover and leave in the warm for about 25 minutes. Put your loaf tin into the heated oven. Bake for 45 – 50 minutes. When you turn the bread out it should sound hollow when you tap it underneath. If you’re not sure, stick it back in for another 5 minutes without the tin. Leave it to cool on a wire rack for at least 15 minutes before you cut it. |
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Hello, I'm Marianne. I live in Central Scotland with my husband, Jim, and an occasional rabbit. Glad you could join me :) Archives
November 2017
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