By Meatloaf

Re: FAO Gerry
08 May 2008 12:26

Replies

By Meatloaf

Re: FAO Gerry
08 May 2008 12:27

Gerry,

I noticed you said you might try my Granary loaf in the thread on ‘Can anyone help’

Normally I would mix a pea size amount of fresh yeast with approximately quarter pint of water, and then add that to 200g of the flour to make a stiff paste/batter. I then cover the bowl with a tea towel and leave for 12hrs to ferment. Then add the rest of the ingredients and then put the dough to prove into the fridge to double in size.

Timetable would be as follows…..

8.30 am Mix the above batter, cover and leave for 12hrs.
8.30pm Make the dough, cover and put in the fridge, until following morning.
8.30am the next day bake bread as per previous thread.

By gerry

Re: FAO Gerry
08 May 2008 12:31

Meatloaf, thanks for further details. I'll let you know how it goes, though went shopping only yesterday so it won't be for a few days. I started making bread over a long period because I'm lazy, then discovered how good the results were.

By gerry

Re: FAO Gerry
08 May 2008 12:32

PS I've never kept dough in the fridge, though.

By gerry

Re: FAO Gerry
08 May 2008 12:38

PPS What does the boiling water at rack level do, please?

By Meatloaf

Re: FAO Gerry
08 May 2008 12:39

I make bread over a long period, because after trying various techniques over the years, I found it to be the best way for making good bread.

Another tip, when you take the dough out of the fridge in the morning, tear a marble size piece of dough off, and put it into a jug of cold water. The piece of dough will sink to the bottom of the jug.

Form the rest of the dough, and put into your bread tin. When the piece of dough in the jug rises to the top of the water, your bread is ready to bake.

By Meatloaf

Re: FAO Gerry
08 May 2008 12:44

Keeping the dough in the fridge is something I've got into the habit of doing as the protein structure changes within the flour. A friend of my daughter's can then eat the bread without having stomach upsets.

The boiling water in the roasting tin emulates a bakers steam oven.

By gerry

Re: FAO Gerry
08 May 2008 12:48

Thank you; I now remember Elizabeth David saying that in her bread book.

By Yummy

Re: FAO Gerry
08 May 2008 16:07

Really enjoyed reading this thread (and previous) about the long fermentation process of the bread but wasn't sure how to go about it, I looked on the web and found a site (american I think) which gave cup measurements. Anyway I have re-gigged it to ozs and it is now in the bowl proving until tomorrow couldn't believe just how little yeast you need to make it. The recipe suggests you cook in an oven within an oven and they suggested a cast iron casserole with a lid like a le creuset pan which I will do. The pictures of it looked good and very crusty so will let you know how I get on. Will have another go with your recipe once I get some more bread flour.
Thanks
Yummy

By gerry

Re: FAO Gerry
08 May 2008 16:25

Yummy, I've seen a method like that: maybe in NYT. Tell us how it went.

By Yummy

Re: FAO Gerry
08 May 2008 18:14

Meatloaf, just been on your profile and realised the bread recipe isn't there, I am trying the one from the web at the moment but could please post your version on here, your profile, or email me (email address on my profile.
Thanks
Yummy