Friday, March 25, 2011

Basic white bread

I've been neglecting this blog, but the other day I found half a loaf I'd frozen sometime last year. It was simple white bread, obviously proofed in the banneton, rather flat and soft in the crust, but it was absolutely lovely. So yesterday I set out to remake it, guessing at the original ingredients.

Dry ingredients
400 g strong white flour (Waitrose)
4 g salt
10 g rapeseed oil

Liquid
230 g water
5 g dried yeast

All mixed and autolysed for 15 minutes or so, then kneaded and left in the fridge overnight. A quick second kneading and proofed in the banneton, dusted with rye flour. A diamond slash pattern, a few smoked salt crystals sprinkled on top, and into a 220 oven for 40 minutes.

It's simple but very good, and so I'm putting this recipe into the reference section of this blog.

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