Hi All
I've been experimenting with high-hydration doughs and came up with this
recipe.
Light Soft-crust Bread
This recipe produces very light, long keeping loaves with a crust varying
from soft to crispy depending on baking times. Wholemeal and white flour
are interchangeable and work equally well. The recipe requires a heavy duty
mixer unless you have Gorilla arms.
For 2 small loaves
INGREDIENTS
500 grams white or wholemeal flour with at least 10% protein
10 grams salt
1 packet (7 grams) instant yeast
300 grams hot water
100 grams milk
50 grams olive oil
Flour for dusting the counter
Extra oil for greasing the rising bowl
EQUIPMENT
Heavy duty mixer with dough hook
Bakestones or heavy baking sheets
Baking parchment or Magic carpet
A dough scraper
A peel or equivalent
A cooling rack
OVEN PREPARATION
230 C in a fan oven (add 10 - 15 C for non-fan), preheated with the
bakestones in place FOR AT LEAST 30 MINUTES and a heavy roasting pan on the
floor of the oven.
METHOD
Weigh out the flour, salt and yeast and mix in the bowl of the mixer. Weigh
the liquids and add to the bowl. Fit the dough hook and mix on slowest
speed until all the flour has been incorporated into a sloppy dough. At
this stage it looks far too liquid to make bread but have faith! All will
be well.
Turn the mixer up to medium (3 on the Kenwood) and mix for 6 minutes by
which time the dough will have gathered around the hook, have nearly
cleared the bottom of the bowl and be slapping on the bowl's sides. Scrape
the dough into an oiled bowl, lightly oil the top, cover tightly with a lid
or clingfilm and leave in a warm place until tripled (2 - 3 hours).
Turn the dough out onto a well floured surface and dust 2 pieces of
parchment with flour. Flour the top of the dough and WITHOUT KNEADING shape
the dough into a rough square by pushing the sides gently in with a floured
scraper. Cut the dough into two rectangles and roll them up across the
short axis to make fat cylinders. Tuck the ends under to make neat loaves
and place the shaped loaves seam and tuck side down on the floured
parchment. Flour the tops of the loaves generously with flour cover with a
towel and leave to proof until doubled. The loaves will be wobbly, like
jelly when proofed.
Using a peel or equivalent, gently slide the loaves, still on their
parchment, onto the bakestones in the hot oven, pour 1/2 pint HOT water
into the baking dish on the floor of the oven, close the door quickly and
bake for 15 minutes. Open the oven, peel the loaves off the parchment and
back onto the bakestones and bake for another 15 minutes. Take the loaves
out of the oven and cool on racks. The crust will be crispy at first but
will soften as the loaves cool down. Leave at least 1 hour before eating.
NOTES
For a crispy crust, bake 10 minutes longer.
If the ambient temperature and humidity are high where you live, you may
need to add 1 - 2 tablespoons flour to the mixing dough to make it clear
the sides of the bowl.
The bread keeps very well due to its high fat content and toasts superbly.
John Wright
Yorkshire, England
"That which does not kill us makes us stronger"