I've used Linda Collister again and this recipe is contained in her fabulous Bread from ciabatta to rye book. I am coming to the conclusion, albeit rather sadly, that the best way to make bread is really by hand, as everytime I've tried I haven't been disappointed.
For this recipe I had to combine 700g of strong white flour with one 7g sachet of yeast, 450ml of tepid water, 1 tsp of honey. It had to be kneaded for 10 mins which was pretty hard going, but I could tell when it was ready by how elastic it became. It had to rise for 1 1/2 hours, then be punched back and shaped into two separate rounds, using one third for the smaller round. It had to rise again on two separate baking sheets for 45 mins.
The larger soft bouncy roll is then placed onto a large baking sheet and the smaller roll tenderly placed on top. With two fingers and a thumb you press down on the top of the loaf to pinch both together, baste all with an egg, and score both top and bottom roll as seen above. It baked at 230 degrees centigrade for 15 mins and then 20 mins at 200 degrees centigrade.
The instructions in Bread are much clearer than mine and I do urge anyone interested in bread to pick up a copy of this excellent book.
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