I am always on the lookout for a great bread recipe and this weekend I found it over on ebakerie. I must alert you this is a long recipe and needs to be started the day before but by god it produces an excellent bread.
Day 1: ( 2 loaves )
100 g White Bread Flour
75 g Wholemeal Flour
140 g Cold Water
2 g Instant Yeast
450 g Wholemeal Flour (I used all purpose)
450 g Hot Water
250 g White Bread Flour
24 g Salt
10 g Sugar
4 g Yeast
Mix all the ingredients in a bowl and cover for at least 14 hours at room temperature.This will be your Paté Fermentee. I stored mine in a Tupperware box, with the lid loosely on top, by god when I took the lid off this morning the smell was intoxicating from the yeast, heavenly beer smell!
For the mash above combine the hot water with the wholemeal flour and cover like the Paté fermentee for 2 hours.
1) Now combine your day 1 Paté fermentee along with your mash and the rest of the ingredients. The dough will be slightly sticky, remove from the bowl onto a floured surface and knead for 6-8 minutes. When you are finished kneading transfer back to the bowl and cover with clingfilm and place in a warm area for 3 hours, it will double in size when the yeast activates.
2) After two hours knock back the dough and re cover the dough with cling film for a further 30 mins.
3) Pre heat your oven to 400f, 200c/180c for fan ovens. You can now remove your dough from the bowl and shape in to your desired shape. Place on a lined baking tray and loosely cover with cling film for a further hour to allow proving.
4) After the hour is up place into the oven and cook for 25 mins until browned and crispy. I placed a plate of boiling water in the bottom of the oven to create steam which aids a better crust.
5) Remove from the oven and allow to cool before slicing up.
Thanks for reading