Simple white pound loaf

Taking it back to basics: no steam, no lame work, long prove; and I sneaked the seasoning up a pinch.

Delicious lightly toasted with good butter.

By the way, I don't normally add that much yeast but I didn't have quite enough for two loaves so I chucked it all in.

		grams
100.0%	Shipton Mill white organic bread flour	250
64.0%	Evian mineral water	160
6.8%	Fresh yeast	17
2.0%	Billington's Organic Golden Granulated	5
2.5%	Pro Fusion Himalayan Rose Pink	6.25
1	Hour autolyse with 60% of the flour, all the water, yeast and sugar
	Combine remaining flour and salt
1	Hour lazy baker knead
1	Hour prove and dust in a tin
15	Minutes at 235°C

Two pound loaf

Proved it much longer than I normally do. Crust remained crispy even when cool. It was actually quite hard to slice when fresh but much more manageable the following morning. Good toast.

		grams
60%	Shipton Mill white organic bread flour	300
40%	Wessex Mill French bread flour (T65)	200
100%	Total flour	500
66%	Evian mineral water	330
4%	Fresh yeast	20
2%	Billington's Organic Golden Granulated	10
2%	Pro Fusion Himalayan Rose Pink	10
1	Hour autolyse with 60% of the flour and all the water
	Combine remaining flour, yeast, sugar and salt
1	Hour lazy baker knead
1	Hour prove and dust in a tin
27	Minutes at 235°C

White bloomer

100%	Doves Farm strong white bread flour
73%	Evian mineral water
60%	Autolyse flour
40%	Remaining flour
6%	Dry yeast
4%	Tate and Lyle caster sugar
3%	Pro Fusion Himalayan Rose Pink
	Combine water, sugar and yeast, give it a whisk, leave for 10 minutes
	Add autolyse flour and cover for 90 minutes
	Combine remaining flour and salt, combine thoroughly
1	hour lazy baker
1	hour prove
	Rye flour dusting and slash
17	minutes in an oven at 235

White and rice flour

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

* 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

Simple crust, medium crumb, crisped up nicely under the grill for breakfast.