984 B
984 B
Basic Savoury Bread Dough
Ingredients
- 3 grams fresh yeast
- 150 grams water, at 20°C
- 75 grams strong white bread flour
- 75 grams stoneground wholemeal flour
- 225 grams sponge
- 150 grams strong white bread flour
- 75 grams stoneground wholemeal flour
- 4 grams sea salt
- 15 grams olive oil
- 105 grams water
Directions
To make the sponge: dissolve the yeast in the water, add the flours and mix to a soft sponge. Put into a bowl with plenty of room for expansion (up to 3 times), cover with a plastic lid (or clingfilm) and leave to ferment for 16-48 hours.
To make the dough, mix all the ingredients together and knead until the dough is fairly stretchy and silky. Cover and allow to prove for 1 hour.
Shape into loaves or rolls and bake at 220°C for 10 minutes then reduce temperature to 190°C to finish cooking (another 5 minutes or so for rolls, 20-30 minutes for small loaves).
Meta
author: Andrew Whitley, "Bread Matters"
tags: Bread