100% flour 3/1 Doves Farm strong white bread flour/rice flour
75% Evian
3% Allinson dried active yeast
2.5% Tate and Lyle caster sugar
2.5% ground Maldon sea salt
75% Evian
3% Allinson dried active yeast
2.5% Tate and Lyle caster sugar
2.5% ground Maldon sea salt
* Autolyse white with water, sugar and yeast for 1 hour
* Combine remaining flour and salt
* Gentle knead (fold) on oiled board, 12 times every 10 minutes for 1 hour
* Prove for 1 hour
* Bake at 235°C, periodically spray with water, probe measured 95°C
* Combine remaining flour and salt
* Gentle knead (fold) on oiled board, 12 times every 10 minutes for 1 hour
* Prove for 1 hour
* Bake at 235°C, periodically spray with water, probe measured 95°C
Simple crust, medium crumb, crisped up nicely under the grill for breakfast.
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