Thursday, August 12, 2010

Smoked bread

Trying something new: Bacheldre's Oak-Smoked Organic Malted Flour. No idea what this will be like, so I'm starting with a basic procedure.

400g flour
5g rapeseed oil
300g liquid, inc tsp honey & tsp dried yeast

Mixed together at 1015. Autolyse of 20 mins, then hand-kneaded. Nice feel to the dough, and then left at kitchen temperature to rise.

Knocked back at 1200, and formed into two small boules. Oven at 1250, 210C, for 35 minutes. (I used a baking tray for this, which has cooked the bottom of the loaves quite strongly. )

The bread's a nice granary style taste, and the smoked flavour is, thankfully, quite subtle. I think I probably should have added more salt. But served with salted butter, it's very nice.

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