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COUNTRY LOAF & BAGUETTE

INGREDIENTS

     +    
COUNTRY BROWN LOAF

1kg white flour
330g Rye flour
330g 8 cereal flour
30g salt
15g dried yeast
1100ml water

     +    
FOR THE SPONGE / POOLISH

5g dried yeast
350ml warm water
350g T55 / strong flour

     +    
THE DOUGH

350ml cold water
12g dried yeast
750g T55 / strong flour
30g salt

Method

     +    
COUNTRY BROWN LOAF

Place the water and yeast together and leave for ten minutes.

Place everything together into the machine bowl and mix on a low speed for 5 minutes before increasing to a medium speed for another 5-6 minutes and lastly on a high speed just for a minute. Return to a low speed for two minutes and then turn out to knead for a minute.

Bulk prove for 60-80 minutes and once it has doubled in size, knock back and shape into two loaves. Place into well-greased and parchment lined baking tins to prove up for the 2nd and final prove. Leave for at 60-90 mins to prove, somewhere warm and when ready brush with water, dust with flour and bake at 210c for approx. 25 minutes.

Place onto cooling wire, turn out and leave to cool.

     +    
THE SPONGE / POOLISH

Whisk together the warm water and yeast until dissolved and then stir in the flour. Cover the bowl with cling film and leave from 3- 12 hours until the sponge has risen and has taken on an acidic smell.

     +    
THE DOUGH

Pour the sponge/Poolish into a mixing bowl, fitted with a dough hook. Add the cold water, second lot of yeast, flour and work at a low speed until combined for 2-3 minutes. Add the salt, turning the machine up to medium speed for 10-12 minutes until the dough is nice and smooth.

Tip the dough onto the bench and knead for 2-3 minutes. This can then be bulk proved (the longer the better) Once at room temperature, place into the fridge for a minimum of 12 to 36 hours. Remove from the fridge and leave to rest until it reaches room temperature, which will take another 45 minutes. Turn out of the bowl onto a floured surface and dived the dough in to 6 x 300g each. Shape each piece into an oval by folding down the top part into the middle, bring in the two sides into the middle folding them over, then roll towards you and place smooth side down. Cover with a damp cloth for finishing the shaping.

Take one piece of dough at a time and shape it into a baguette by rolling from the middle out. Use both hands, placing the palms into the middle and press down and out, moving the dough out with your thumbs to your fingers and into fine points. Place onto a floured tray and repeat, then cover and prove for 45-60 minutes. Dust with flour, slash the dough at an angle from the top down in 5-6 slashes per loaf. Place a tray into the bottom of the oven to hold ice cubes, chuck 6 in , add the bread and bake at 230c after 6 mins spray with water if you can and bake for a further 6-7 minutes.

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COUNTRY LOAF & BAGUETTE

INGREDIENTS

   +   
COUNTRY BROWN LOAF

1kg white flour
330g Rye flour
330g 8 cereal flour
30g salt
15g dried yeast
1100ml water

   +   
FOR THE SPONGE / POOLISH

5g dried yeast
350ml warm water
350g T55 / strong flour

   +   
THE DOUGH

350ml cold water
12g dried yeast
750g T55 / strong flour
30g salt

Method

   +   
COUNTRY BROWN LOAF

Place the water and yeast together and leave for ten minutes.

Place everything together into the machine bowl and mix on a low speed for 5 minutes before increasing to a medium speed for another 5-6 minutes and lastly on a high speed just for a minute. Return to a low speed for two minutes and then turn out to knead for a minute.

Bulk prove for 60-80 minutes and once it has doubled in size, knock back and shape into two loaves. Place into well-greased and parchment lined baking tins to prove up for the 2nd and final prove. Leave for at 60-90 mins to prove, somewhere warm and when ready brush with water, dust with flour and bake at 210c for approx. 25 minutes.

Place onto cooling wire, turn out and leave to cool.

   +   
THE SPONGE / POOLISH

Whisk together the warm water and yeast until dissolved and then stir in the flour. Cover the bowl with cling film and leave from 3- 12 hours until the sponge has risen and has taken on an acidic smell.

   +   
THE DOUGH

Pour the sponge/Poolish into a mixing bowl, fitted with a dough hook. Add the cold water, second lot of yeast, flour and work at a low speed until combined for 2-3 minutes. Add the salt, turning the machine up to medium speed for 10-12 minutes until the dough is nice and smooth.

Tip the dough onto the bench and knead for 2-3 minutes. This can then be bulk proved (the longer the better) Once at room temperature, place into the fridge for a minimum of 12 to 36 hours. Remove from the fridge and leave to rest until it reaches room temperature, which will take another 45 minutes. Turn out of the bowl onto a floured surface and dived the dough in to 6 x 300g each. Shape each piece into an oval by folding down the top part into the middle, bring in the two sides into the middle folding them over, then roll towards you and place smooth side down. Cover with a damp cloth for finishing the shaping.

Take one piece of dough at a time and shape it into a baguette by rolling from the middle out. Use both hands, placing the palms into the middle and press down and out, moving the dough out with your thumbs to your fingers and into fine points. Place onto a floured tray and repeat, then cover and prove for 45-60 minutes. Dust with flour, slash the dough at an angle from the top down in 5-6 slashes per loaf. Place a tray into the bottom of the oven to hold ice cubes, chuck 6 in , add the bread and bake at 230c after 6 mins spray with water if you can and bake for a further 6-7 minutes.

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