Bread

Most weekends I bake some bread. I enjoy the process and as the loaves grow, I have adapted from a couple of recipes, experimented a little. So, this is the process.

I started with pretty basic flour, but now experiment with different, organic varieties. It seems true that you get what you pay for- even with flour!

The basic recipe I use for a couple of loaves, one large, one small is, 1kg flour, yeast, water, salt and honey. I am using dry yeast at the moment, but will hopefully get a culture happening soon. I use honey instead of sugar, I think it gives a better taste.

 Kneading. I have no idea whether my technique is what it should be. I sort of just use the palm of my right hand to press and then the left hand to fold and turn. I started kneading constantly for about ten minutes but was told about a technique where you knead for a couple of minutes and then simply leave the dough for five minutes, then come back and repeat. Leaving the dough for a period of time seems to really work. After a few goes, you get a feel for what the dough should look and feel like, although, depending on the flour you use, it seems to come out slightly differently. This last flour I have been using doesn't seem to create the 'smooth' dough that others do.

 First rise. This is a set and forget stage. I leave the dough for hours until it is nice and fluffy with lots of 'bubbles' running through it.

 After a minute of kneading, it's into the tins for the final rise. I drape a tea towel one the tin and wait for the dough to double in size. Best to leave the tins close to the warming oven. Then it is into the oven. This is the part that I think I need to continue to experiment with; oven temp, length of time. The standard procedure is to tap the bottom of the loaf. If it sounds hollow, it is ready. I get this wrong more often than not- still trying to get the nice balance between a crusty crust and fluffy, airy centre.

 There is something truly special about the smell (and taste) of freshly made bread in the kitchen!

Photos (the good ones) courtesy of Em. Check out more of her stuff HERE