Bread: Flour, Water & Yeast
There’s nothing like freshly baked bread!
If you have not baked your own bread before it’s never to late.
Once you have the understanding of bread making, the rest comes naturally and you can start to experiment with it to create endless flavor combinations and textures.
Bread is essentially three main ingredients flour, water, and yeast.
There are many types of flours that you can use in making bread that you may find in your local supermarkets today, ranging from strong bread flour, wholemeal, rice, all purpose and even gluten free made from bananas. Which ever you choose I’m sure it will be better than the usual shop brought and on the plus side you know exactly what ingredients have gone it to the making process.
Below are two very simple bread recipes that we use in the restaurant at High Timber
15g dried yeast
20g Rosemary infused olive oil
350ml cold water
Rosemary to garnish
If you have time make the bread by hand. In the restaurant we use a Kitchenaid to save some time.
Start by mix all the dried ingredients together using the hook attachment, add in the oil then pour in the water slowly. The dough will start to come together knead for 15min by hand or for 10mins on speed 3 with the kitchinaid.
Once finished kneading place the dough in to an oiled bowl, cover with cling and prove until double in size. Slide the proved dough in to an oiled tray stretch the dough in to the corners dot around the rosemary and sprinkle with Maldon sea salt, cover with cling film and prove for a second time.
Pre heat the oven to 220 degrees , place the bread into the oven and cook for 25mins until golden brown.
Once cooked drizzle olive oil over the top and allow to cool.
Walnut & raisin bread
350g T55 flour or strong bread flour
150g wholemeal rye flour
12g dried yeast
335g cold water
Start off by adding all the dry ingredients to the kitchen aid mixing bowl and using the hook attachment on speed 3 start pouring in the water slowly until the mixture starts to form a dough. Knead the dough for 10mins then transfer to an oiled bowl cover with cling film and allow to prove and double in size.
Once proved knock back the dough then split the dough in two, place in to a greased bread tin and allow to prove and double in size for a second time.
After the second proving, pre heat the oven to 200 degrees and place the two bread tins on to the middle shelf of the oven and cook for 35-40mins until the dough has a deep golden color and sounds hollow when tapped from the bottom.
Turn out the bread onto a cooling rack and allow to cool down to room temperature.