Country Bread Recipe

4^th Sep 2018

"Be aware of the humidity, very damp days mean you may need slightly less water in your dough as your flour may be damper." - Matt Tomkinson

The smell of freshly cooked bread can make a house smell like a home. Have you had the delight of tasting the country bread at The Terrace? You can now make the delicious bread in the comfort of your home.

Ingredients

1500g Granary Flour (HOVIS)
750g T55
187g Unsalted Butter
72g Caster Sugar
70g Salt
107g Fresh Yeast
1100g Warm water
30g Black Treacle

Method

Mix the flours with the salt and butter and place in the large mixing bowl.
Mix the water with the yeast, the sugar and the black treacle until dissolved.
Add the yeast mixture to the flours and using the dough hook mix on speed 1 until combined (approx. 3 minutes)
Increase the speed to 6 for 4 minutes and then remove from the machine.
Cover the bowl with cling film and prove in a warm place until doubled in size (approx. 1 hour) be careful not to over prove
Turn out the dough and divide into 500g portions.
Shape into bloomer loaves and flour.
Place on non-stick lined baking trays (2 per tray) and place in the Prover (65^oc)
Prove for approx. 25 minutes until well risen NB. if over proved this dough will collapse
Bake in a 210^oc oven 40% steam for 7 minutes and then turn down to 190^oc No steam for a further 10 mins.
Remove and cool on the rack and then when cold wrap in cling film.
Freeze with a three month shelf life in the pastry freezer.