Saturday, 22 February 2014

Silicon bread pans and Rocky Road


Wanted to get back into the habit of bread making again so have been fine tuning recipes for precise weights. The silicon bread pans are a change in direction for me as I usually use the more traditional non stick metal pans. The Rocky Road is a distraction for my chocolate cravings…say no more. As it turns out the small (400 gram) silicon bread pans are not to my liking as I found that they do not keep their shape very well, resulting in a more bowed or fatter bread pan shape. Any how I will have to stock up on my non stick metal bread pans as it seems I have a gathering fan base hankering after my bread. I do not know what the fuss is about after all its just bread, but of course its Home baked.

This plain white bread recipe is pretty much standard but with a little extra key ingredients to speed up the process. I have increased the dried yeast to speed up the proofing process. I still let the dough proof before final mould. Alternatively you can mould or shape your bread right into your bread pan or tin then straight into the oven after only one proof, which will save you around 40 to 60 minutes, but you won't get that full flavour. So to recap, I use the two proofing and one knock back method before firing. Overall proofing time is around an hour and twenty minutes.
For my chocolate cravings
Here's the white bread recipe, it will give you approximately two 370g loafs. To get 400g loafs I would increase the flour by another 50g with a little more water or hydration.

500g strong white bread flour
10g salt
15ml vegetable oil (for a richer taste use virgin olive oil)
1 teaspoon sugar or around 5g
20g dried easy bake yeast (normally 7g)
300ml to 350ml warm or tepid water

So add all your ingredients into a mixing bowl taking care not to let the salt get directly into contact with the yeast. Set your mixing machine on its lowest setting then add the water, reserve a little until you need to use more if the dough is to tight. Once the dough starts to come away from the sides of the mixing bowl increase mixing speed to two and mix for a full 5 minutes, this will develop the dough. You can stop the mixing briefly to check the dough and if its to tight add more water. Once the dough has a smooth clear look you can cover and put in a warm place with no drafts for around 40 minutes, you want the dough to double in size, this may take up to an hour depending on the temperature of the water and how hot your kitchen is.

Now knock back your dough (knock the air out) scale off then mould (shape) and place into your preferred bread pan. Proof for another 40 minutes or until the dough has risen 3 to 4 cm above the edge of the bread pan.  Bake for around 35 minutes. This recipe is suitable for two 370g loafs or a large 740g loaf tin.

Remember this is your basic white bread dough, you can add any number of different flavours including cheese, onions, sun dried tomatoes, olives, herbs, garlic.... there's no end to what you can add.
Cheddar Bread
The Cheddar bread spec: only 7 grams of dried yeast and one proof which was two hours, no knock back. This 500 gram flour mix was enhanced with 100 grams of strong mature Cheddar. baked weight came out @ 416 grams per loaf.
Cheddar Bread version prep


If you want to really get into the habit of baking your own bread then there are numerous bread baking books available, one of those which I use quite often is by Paul Hollywood called 100 Great Breads.Its available for your kindle, hardback or paper back, kindle is the cheapest option @ around £2.50



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