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WHITE BREAD DOUGH
500g strong white flour
5ml sea salt
10g fresh yeast*
350ml water
*The fresh yeast can be substituted with 2.5ml (½ tsp) dried yeast.
Put the flour into a large mixing bowl, stir in the salt, crumble in the yeast then add the water. Using a spatula or plastic scraper mix the ingredients into a dough before turning onto a work surface. Knead for 5mins until the dough is springy, smooth and elastic. Form into a ball and return it to the mixing bowl, cover with a tea towel and leave to rise for 40-60mins or until double in size.
This dough can be used to make a large loaf, or two small loaves, or 10-15 small rolls, or 20 bread sticks, or two pizza bases.
SIMPLE WHITE BREAD LOAF
Remove the risen dough from the bowl and gently flatten out onto the work surface. Fold the dough from one edge into the centre, then the other edge over, into the centre and form into a loaf shape. Place the shaped dough into a greased baking tin or onto a baking sheet. Leave to rise for 20mins then bake in a hot oven - 220?c for 25mins.
SMALL ROLLS
Remove the risen dough form the bowl, onto a lightly floured work surface. Form into a log shape. Cut into equally sized pieces and make these into small balls. Lay the balls onto a greased baking sheet - seam side down - and leave to rise for 15-20mins before baking in a hot oven - 220ºc for 15mins.
BREAD STICKS
Turn the risen dough out onto a lightly floured work surface. Using hands gently flatten the dough into a rectangle, about 1cm thick. (The top surface can be sprinkled with sesame seeds, herbs and cheese, olives, or ham...or just left plain!). Fold the top third over, into the centre, and the bottom third over the top. Press down. Sprinkle with flour then cut into 20 strips using a plastic scraper. Twist each strip and stretch to the width of the baking tray. Lay them next to each other with a gap between each. Cover with a tea towel and leave to prove for 15-20mins. Bake in a hot oven - 220ºc for10mins.
FOUGASSE
Very carefully, turn the risen dough out onto a well floured work surface. Flatten out a little but not too much! Keep the dough light and airy, use the flat edge of a plastic scraper to cut the dough into two or four triangular pieces. Dust these generously with semolina, maize flour or white flour before cutting leaf grain pattern right through the dough.
One long central cut and three smaller cuts either side. Use your fingers to spread and space the gaps. Place the fougasse onto a greased baking sheetand reshape. Bake immediately in very hot, preheated oven - 230ºc for 10-15mins.
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