Monday, March 16, 2015

Bread - 2nd installment

When the dough has doubled in size it's done. How long that takes varies widely depending on climate and type of yeast.
Remove from bowl onto a floured board
Divide the dough into as many balls as you want mounds in your loaf. Make the balls by folding the dough in on itself so you end up with a smooth side (up in the photo) and a bum side (down in the photo.
Cover with a damp tea towel and test for ten minutes.
Prepare your bread tin (using oil spray here).
Roll the dough out and fold in three.
All folded in this pic.
Roll and stretch nice and long.
Roll up in spiral and pinch the end closed.
Place in the baking tray with the pinched side down.
Second proofing. How long you leave it will depend on how fluffy you want the bread, how much time you have etc. I covered for most of the proofing until it rose above the height of the tin.
Once I got it to this stage I baked for about 40 minutes at 150 degrees centigrade and then for another 10 or so at 200. I was doing tax and got distracted.
The result looks and tastes pretty good, but it's a lot easier to buy a loaf for a few dollars down the shop.


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