I've been thinking about baking a lot recently, although I know it doesn't really show on here. I'm serious considering a course in catering, it really is something I love and want to persue. With this in mind I'm trying to broaden my baking habits, so here I give you my first loaf of bread.
Cumin and Fennel Loaf
‘The Great British Book of Baking’
Ingredients
500g strong white bread flour
1 tsp salt
2 tsps cumin seeds
2 tsps fennel seeds
1 1/2tsps from a sachet of dried yeast
350ml lukewarm water
Olive oil
Wholemeal flour
Method
Mix flour and salt with the cumin and fennel seeds in a large bowl. Sprinkle the dried yeast into the bowl and mix in the water. Make into a soft dough by hand and cover with a tea towel. Leave for 10 minutes.
Pour a small amount of oil onto the work surface and lightly oil your hands. Tip dough onto surface, and turn over so both sides are coated in oil. Knead 10 times, and then leave in and oiled bowl covered in cling film for 10 minutes, Repeat twice more and then leave to rest for thirty minutes.
Tip out and knead one final time, shape into a ball and place on a silicone baking sheet. Cover with a slightly damp tea towel and allow to rise for one hour.
Meanwhile heat a baking tray in the oven at 220C/ GM 7. Sprinkle the dough with water and dust with wholemeal flour. Transfer the bread and silicone baking sheet onto the hot baking tray and bake for 15 minutes.
Reduce the oven temperature to 190C/ GM 5 and bake for a further 25 minutes. Cool completely on a wire rack.
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