I think we all know by now I disappear for long periods of time on my blog, so I best not say “oooh I am back blah blah”. I will say this however, I feel throughout my whole time on the bake off I was churning out blog after blog for the sake of it thinking I was going to become some baking blogger bloke with a book. That didn’t happen and I lost interest in blogging, I am still a normal(ish) bloke working my day job cleaning data for a law firm, and now I am finally back to the hobby that this once was before I straight up forgot about it. The one thing about baking at least for a hobby is I need people to eat my stuff, especially the cakes, I really need to befriend my next door neighbours. Hmmm the neighbours might think I am an utter weirdo however, maybe I should stick with scoffing it myself and Joanne of course.
Anyhow here is why I decided to finally bake today. I was in Fallon and Byrne yesterday, their bread selection is fantastic but a smidgen dear, 9 quid for large rye loaf! I thought I should bake my own bread again, it is the one thing I love eating of my own stuff I make. Lets see if I still remember how do this baking malarkey cause it has been months. Straight in to the kitchen grabbing Mr. James Morton’s “Brilliant Bread” book, it is the only bread book I own and value. Opening the book I pick the very first recipe, the easiest one at that which required no kneading whatsoever. Here is said recipe I hope you like it, I know I will be having it for breakfast in the morning with my new favourite thing, raspberry jam and banana. I had that this morning, god it was good.
By the way I did not adapt this recipe I flat out copied it, all credit goes to James Morton. Buy his book it is his first one, it’s simply the best and accessible to the most novice of bakers.
What you need:
- 500g strong white flour
- 10g salt
- 1 x 7g sachet fast-action dried yeast
How to do it:
- In a large bowl, weigh the flour. Rub in the salt at one edge of the bowl and the yeast on the other side, as the salt can stop the yeast working.
- Add 350ml tepid water and mix together to form a coherent dough (use your dough to mop up any flour sticking to the bowl).
- Cover your bowl with a damp tea towel or clingfilm and rest in a warm place for 30-40 minutes, or until it has noticeably increased in size.
- Wet the fingertips of one hand and slide between the bowl and dough. Fold the dough in half. Turn the bowl 90°; repeat until you have removed all of the air and it’s noticeably smooth. Cover and rest for an hour, or until at least doubled in size.
- Scrape the dough on to a floured surface, flour your hands and shape into a ball.
- Place the dough on a heavily floured surface (like a chopping board), loosely cover and leave it for a final hour, or until it has doubled in size and springs back when pushed. (I like to use a proving basket, which makes a lovely spiral pattern on the top of the loaf.) Preheat the oven to 220°C, fan 200°C, gas 7, at least 20 minutes in advance.
- Give your bread a few shallow slashes with a serrated knife. Bake on a lightly oiled baking tray on a low-to-middle shelf for 35-40 minutes, until a deep golden brown – don’t be scared to let it get a good dark crust. If your oven cooks unevenly, turn the loaf so it browns all over.
Here is the ol cross cut of the bread once cooled:
Thank you for reading my blog and Mr. Morton’s recipe.