Tony Towner's Fridge
Well-known member
All
Although flour and especially bread flour, has been hard to get, I am reliably informed that the supply chain is coming good and it will become increasingly available in the shops in the next week or so.
I love my bread making. Cathartic and fun whilst being very good for the body and soul.
This is my APE bread recipe which, is pretty simple to follow and make. Feel free to substitute sourdough starter to give it that even nuttier taste, but I would still recommend including the the dried yeast as well. Also, if you have fresh yeast remember that 14gm is the approximate equivalent to 7gm of dry yeast.
Autolysed Pain Exceptionalle (or APE bread).......so easy and so tasty
Ingredients:
500gm Strong White Bread Flour
12gm sea salt
7gm sachet dry yeast mix
360ml of ice cold water
Method
1.Place flour and salt into mixing bowl and stir for 30 seconds to evenly distribute.
2.Add dry yeast to salt/flour mixture and stir for 30 seconds to evenly distribute.
3.Gradually add the iced water and mix ingredients for two minutes (using dough hook and electric mixer) or four minutes (if mixing by hand).
4.Cover bowl with damp towel or lightly oiled tin foil and place in fridge overnight.
5.In the morning remove dough mixture from the fridge and aggressively mix the ingredients for twenty minutes (using dough hook and electric mixer) or thirty minutes by hand. Recover the dpugh mixture with damp towel or lightly oiled tin foil.
6.Leave to rest for 1 hour in kitchen.
7.Place hot water in a baking tray and put the dough bowl into the hot water tray for two hours to warm up the bread dough mixture.
8.Roll out the risen flour (it should be at least twice the size of the original dough mix) and make into a round ball. Place on a floured tray or tin then with a lame or sharp knife cut three full incisions about 1 to 2cm deep across the top of the bread, cover top with a tablespoon of sifted flour and cover the loaf with a damp towel.
9.After 1/2 hour set the oven to 230 Deg C (normal convection) or 220 Deg C (Fan).
10.When oven is up to temperature put tray and dough into oven for 10 minutes.
11.After 10 minutes drop temperature to 200 Deg C (normal convection) or 190 Deg C (Fan) and cook for a further 20 minutes.
12.When the bread is brown and crusty (and hollow sounding when you tap the underneath of the loaf), remove from oven and place on wire grill to cool. Outside of the bread should be golden brown in colour.
13.When the bread is fully cool, slice, add butter and enjoy!
Any other tried and trusted recipes out there?
Stay safe
TNBA
TTF
Although flour and especially bread flour, has been hard to get, I am reliably informed that the supply chain is coming good and it will become increasingly available in the shops in the next week or so.
I love my bread making. Cathartic and fun whilst being very good for the body and soul.
This is my APE bread recipe which, is pretty simple to follow and make. Feel free to substitute sourdough starter to give it that even nuttier taste, but I would still recommend including the the dried yeast as well. Also, if you have fresh yeast remember that 14gm is the approximate equivalent to 7gm of dry yeast.
Autolysed Pain Exceptionalle (or APE bread).......so easy and so tasty
Ingredients:
500gm Strong White Bread Flour
12gm sea salt
7gm sachet dry yeast mix
360ml of ice cold water
Method
1.Place flour and salt into mixing bowl and stir for 30 seconds to evenly distribute.
2.Add dry yeast to salt/flour mixture and stir for 30 seconds to evenly distribute.
3.Gradually add the iced water and mix ingredients for two minutes (using dough hook and electric mixer) or four minutes (if mixing by hand).
4.Cover bowl with damp towel or lightly oiled tin foil and place in fridge overnight.
5.In the morning remove dough mixture from the fridge and aggressively mix the ingredients for twenty minutes (using dough hook and electric mixer) or thirty minutes by hand. Recover the dpugh mixture with damp towel or lightly oiled tin foil.
6.Leave to rest for 1 hour in kitchen.
7.Place hot water in a baking tray and put the dough bowl into the hot water tray for two hours to warm up the bread dough mixture.
8.Roll out the risen flour (it should be at least twice the size of the original dough mix) and make into a round ball. Place on a floured tray or tin then with a lame or sharp knife cut three full incisions about 1 to 2cm deep across the top of the bread, cover top with a tablespoon of sifted flour and cover the loaf with a damp towel.
9.After 1/2 hour set the oven to 230 Deg C (normal convection) or 220 Deg C (Fan).
10.When oven is up to temperature put tray and dough into oven for 10 minutes.
11.After 10 minutes drop temperature to 200 Deg C (normal convection) or 190 Deg C (Fan) and cook for a further 20 minutes.
12.When the bread is brown and crusty (and hollow sounding when you tap the underneath of the loaf), remove from oven and place on wire grill to cool. Outside of the bread should be golden brown in colour.
13.When the bread is fully cool, slice, add butter and enjoy!
Any other tried and trusted recipes out there?
Stay safe
TNBA
TTF