Crusty bread - Revision history

Ian at 12:38, 22 October 2023

2023-10-22T12:38:31Z

Ian: /* Method(ish) */

2022-01-27T19:23:21Z

Method(ish)

Ian: Created page with "Basically this.... https://recipes.oregonlive.com/recipes/the-saturday-white-bread ==== Method(ish) ==== Make a white bread dough, if you've got a good few hours do 500g whit..."

2022-01-27T19:18:58Z

Created page with "Basically this.... https://recipes.oregonlive.com/recipes/the-saturday-white-bread ==== Method(ish) ==== Make a white bread dough, if you've got a good few hours do 500g whit..."

New page

Basically this.... https://recipes.oregonlive.com/recipes/the-saturday-white-bread

==== Method(ish) ====
Make a white bread dough, if you've got a good few hours do 500g white (non bread) flour, 2g yeast, 10g salt, 350ish ml water and make it nice and wet. (If you've not got time use usual amount of yeast and bread flour).

If you're only using 2g yeast let the dough prove for a good 4 hours.

Fold dough as described in that recipe and put into a foured bread proving basket thingy.

Bung a cast iron casserole in the oven and heat to 245C whilst the dough is proving, you want it nice and hot.

When proved, remove casserole from oven, and drop bread into it, with seam to the top. Put lid back on and return to oven for 30 minutes.

After 30 minutes remove the lid and bake another 15-20 minutes until nice and crusty.

← Older revision		Revision as of 19:23, 27 January 2022
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	After 30 minutes remove the lid and bake another 15-20 minutes until nice and crusty.		After 30 minutes remove the lid and bake another 15-20 minutes until nice and crusty.
		+	[[File:Crusty bread.jpg\|thumb]]

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 Make a white bread dough, if you've got a good few hours do 500g white (non bread) flour, 2g yeast, 10g salt, 350ish ml water and make it nice and wet. (If you've not got time use usual amount of yeast and bread flour).
-If you're only using 2g yeast let the dough prove for a good 4 hours.
+If you're only using 2g yeast let the dough rest for a good 4 hours, or overnight in the fridge.
-Fold dough as described in that recipe and put into a foured bread proving basket thingy.
+Fold dough as described in that recipe and put into a floured bread proving basket thingy.
 Bung a cast iron casserole in the oven and heat to 245C whilst the dough is proving, you want it nice and hot.