Friday's Easy White Loaf (again)

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. 

Friday's thyme loaf

I've combined some of the instructions from The Moro's Cookbook and Dan Lepard's Short and Sweet, together with some of the useful tips that I've gained from looking at You Tube.

I have used Moro's usual combination of 500g strong white flour, half teaspoon of dried yeast, 350ml tepid water and one teaspoon of salt, and a handful of thyme leaves and mixed the wet and dry ingredients in batches in my food mixer. I've left the dough to rest a few times and kneaded in the bowl by hand, and then left it to rise overnight. In the morning, I punched the mixture back and left for another couple of hours to rise before baking for 30 minutes. The overall loaf has the correct oven spring, and was easy to remove from the tin. The texture is good and chewy and the thyme taste works really well with a strong Kent Ashmore cheese available from JC Rooks and Sons the local South East Kent butcher chain.