Food recipes
Wholemeal Bread
Wholemeal Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic leavening agents, yeast, baker's, active dry oil, olive, salad o...
Wholemeal Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
Directions:
Put the flour in a large bowl with the salt and yeast on either side
Chuck a tablespoon of olive oil in
Add the water, mixing with your hand in a claw shape.
The mixture will be quite wet
When the mixture comes together, cover and leave to autolyse for 30 mins
After 30 mins the mixture should be slightly easier to handle.
Stretch and fold a few times to give it a hand and leave to autolyse for a further 30 mins
Take the dough out of the bowl, slap it down on the work surface and slap and fold several more times, using a dough scraper to keep everything together
Oil your hands and the work surface and shape into the desired shape.
This is easiest by stretching the dough to a rectangle and folding over the edges before inverting and stretching the surface until the seams meet at the bottom
Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina
Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven
When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven
Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals
Bake for around 35 mins.
If browining too quickly, turn down to 200C after 25 mins and cook for a further 15-20
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
Directions:
Put the flour in a large bowl with the salt and yeast on either side
Chuck a tablespoon of olive oil in
Add the water, mixing with your hand in a claw shape.
The mixture will be quite wet
When the mixture comes together, cover and leave to autolyse for 30 mins
After 30 mins the mixture should be slightly easier to handle.
Stretch and fold a few times to give it a hand and leave to autolyse for a further 30 mins
Take the dough out of the bowl, slap it down on the work surface and slap and fold several more times, using a dough scraper to keep everything together
Oil your hands and the work surface and shape into the desired shape.
This is easiest by stretching the dough to a rectangle and folding over the edges before inverting and stretching the surface until the seams meet at the bottom
Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina
Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven
When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven
Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals
Bake for around 35 mins.
If browining too quickly, turn down to 200C after 25 mins and cook for a further 15-20