This week's Friday loaf worked out rather well. I used 400g of strong white flour, 1tsp of salt, 200ml of warm water and diluted 1 tsp of yeast granules with 100ml of warm water. I then used my food mixer, combining the dry and wet ingredients gradually until I had a wet dough. This was left for 10 mins, and then my mixer did all the kneading work for me using the dough hook, for around 4 mins, until I had a smooth elastic dough. This was left in the bowl for around 2 hours until the dough had doubled in size. Placed onto an oiled baking tray for a further 45 mins, it was then baked at 230 degrees centigrade for 25mins. The resulting dough had great texture, a good crust, with lots of air holes, and a lovely chewy taste. I plan to use some of this with a French Onion Soup, topped with some gruyere cheese.
No comments:
Post a Comment