Bread is one of those things I lost the master in making once I became an adult and I’ve largely left the kneading to a bread machine. However, feeling resourceful and now without a mixer its time to get back to basics!
I’m using the River Cottage Handbook No.3 (bread) to start my bread making journey, and starting right at the beginning with its basic bread recipe. I halved the mix (the full recipe is below, instead I used 500g) and used 300g Waitrose Strong White Bread Flour mixed with 200g Bacheldre Organic Stoneground Strong Flour, which has an amazing texture – I bought it from the watermill in Wales (built in 1747).
I topped the two small loaves with rye flour which give a nice colour to the bread.
- 1kg strong white bread flour
- 10g fast-action yeast
- 15g fine salt
- 1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
- 600ml warm water
1. Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.
2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.
3. When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size – in the region of 1½ hours.
4. Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a baking tray in to heat up.
5. When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and put in the oven. Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.