Wondering what’s going on, travel back in time…….Day six
Congratulations, we made it. Lets not waste any time in getting our hands sticky. It’s a long slog, little bits of work through the whole day, but the proof is in the bread.
250g white leaven 75g clean, unpeeled, grated potato
( you know, what we spent the past week making)
300g room temperature water 500g white bread flour
25g honey 1 ½ tsp sea salt
OH and some sort of timer, especially if your memory is like mine
My tiny terror gets me up with the roosters, so the times posted are my own, The earlier you start this the earlier you’ll have you loaf, so here goes……………….
6:00AM Pour the water into a large bowl,
- Whisk in the leaven…
- …..and Grated potato…
- … and runny honey
Add in the flour and salt. Get you hands in there and stir until you’ve got a gloriously sticky mess of dough.
- Gloriously sticky mess
Scrape from your fingers, cover with a tea towel and leave for 1o minutes.
6:10 AM On a lightly floured surface knead the dough for 10 -15 seconds. Wash and dry the bowl, coat lightly with olive oil, replace the dough, cover and leave for 1o more minutes.
- Needing to be kneaded
- Resting in lightly greased bowl
6:20 AM You’ve guessed it, knead the dough again for 10 -15 seconds and place back in the bowl, cover and rest for a further 10 minutes.
- Thank the Lordy for timers
6:30 AM Again, knead the dough for 10 -15 seconds. This time shape into a ball before placing back into the bowl. I shape the dough by cupping by hands around it, and with my little fingers flat on the surface move my hands round in a circular motion. Cover and leave for 30 minutes this time.
Shape into a ball, cover and leave for 1 hour. Isn’t the dough super soft, I love the way it feels.
Words of encouragement I repeat to myself; yes it can be repetitive, but it’s necessary to do this to develop the gluten, let the yeasts feast and end up with a delicious tasty loaf with good even crumb. And think about the pleasure of easting it, Always works a treat.
8:00AM Knead for 10-15 seconds, cover, rest for 1 hour.
9:00AM Knead for 10-15 seconds, cover, rest for 1 hour.
10:00AM OK, wake up.
The pieces should be about equal size. Shape these into a ball. Lay a tea towel on a large baking sheet and dust it with flour. Place the two balls of dough on it, cover again and leave to rest for 15 minutes.
10:15 AM Shaping the dough into a loaf.
Lay this on the flour dusted tea towel and quickly repeat with the other ball.
You want the dough to hold it’s shape and unless you have a proofing basket this is another way to do it.
Push the rolling pin so that it is right up against the dough. It should be snug This will force the dough to expand upwards rather than outwards.
Cover with the cloth again and leave at room temperature for about 4 hours, or until the dough has doubled in height.
2:30PM or there about. Check the dough, I left mine a little to long, but I lost track of time playing cars with my tiny terror.
Now preheat the oven to 425°, and dust a pizza tray, or baking stone or thick cookie sheet with semolina.
Upturn the loaves onto the tray, leaving a space between them, With a lame or really sharp knife make a slit the length of the loaf down the middle.
Spray the top with some water ( you’ll get a super crusty crust by doing this) and bake for about 50 mins. I knock on the bottom of my loaf to check whether it’s done or not. If the sound is hollow, then it’s done, if not put it bak in for another 10 minutes or so.
50 minutes later
So I know you want, and it’ll take some will power, but whatever you do DO NOT, I repeat DON’T cut into the hot loaf. You’re saying WHAT!!!!. But after waiting six days to make this loaf don’t ruin it. If you can’t resist don’t say you weren’t forewarned, if you cut it, the steam will escape causing the bread to be dryer, also it will still be doughy and taste a bit yeasty, the flavour continues to develop as it cools.
So after about an hour devour it.
Congratulations we made it, and just in time for dinner. We slogged it out and got our reward, I for one wasn’t disappointed. I love a good food journey.