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Rustic Country Loaf

Rustic Country Loaf

Since I got my new TM5 in September, I have now tried nearly all of the recipes in the BREADS & ROLLS section of the The Basic Cook Book and ‘recipe chip’, but there are still one or two that, regrettably, remain unbaked in my brilliant NEFF oven.

So, with one of my lovely customers stuggling a tad to produce the perfect wholemeal loaf, I thought it was time I suggested an alternative for her to my tried and tested recipe and the Malcy Master Class that I gave her a few weeks back. 

Proving baskets

Proving baskets

Proving basket with Bakery Bits dough scraper

Proving basket with Bakery Bits dough scraper

Shaped dough - ready to 2nd prove

Shaped dough – ready for 2nd prove

2nd prove complete

2nd prove complete

 

Turned out from proving basket onto baking sheet

Turned out from proving basket onto baking sheet

I have used the Rustic Bread recipe in TBCB as a base to work from, but as those of you who know me already, you will be acutely aware that I have this great propensity to alter most recipes – frequently!  So for the ‘eagle eyed’ amongst you, see if you can spot the changes I have made.

After 15 minutes bake at 220c.

Ready for slashing with a sharp knife or lame

INGREDIENTS
  • 400g water – tepid
  • 12g dried yeast
  • 600g very strong wholemeal flour
  • 120g buttermilk
  • 150g very strong bread flour – plus extra for dusting
  • 2 tsp salt
  • 1 tbsp balsamic vinegar
PREPARATION
  1. Add water, yeast and buttermilk to TM bowl and warm for 5 mins / 37C / speed 2
  2. Add wholemeal flour, bread flour, salt and balsamic vinegar. Knead 3 mins on dough setting, then allow to rise in the mixing bowl with the lid on until the dough rises to the top of the bowl – this will take approximately 30 minutes.
  3. Knead for a further 1 minute on dough settting
  4. Preheat your oven to 220oC; line a suitable sized baking sheet with baking paper and flour the lining of your proving basket if using and set aside.
  5. Turn the proved dough out onto a floured work surface and knock back the dough. Now shape into a round if using a proving basket or torpedo shape (or round) if you don’t have a basket – the choice is yours.
  6. Lightly dust the top of your loaf with flour, cover and allow the dough to rise again for approximately 15 minutes.
  7. Using a sharp knife or ‘lame’ (razor blade) if you have one, slash the top of your load in a criss-cross pattern and bake for 15 minutes at 220oC
  8. Reduce temperature to 190oC and bake for a further 20 to 25 minutes or until your loaf sounds hollow when tapped on the underside.
  9. Allow to cool on cooling wire before slicing.
Sliced in half and then sliced again through the crust

Sliced in half

Sliced again through the crust; spread with home made butter and apricot jam - luverly!

Sliced again through the crust; spread with home made butter and apricot jam – luverly!

THERMOMIXING with Malcy TIP

BUTTERMILK:-   If you can’t get hold of buttermilk, you can easily make your own buttermilk substitute.

PROVING BASKET:-   You don’t need to have one of these – you can just use a baking cloth inside a mixing bowl (not TM). They are ideal for holding large round loaves as they prove. The wicker ones allow air to circulate around the dough and allow it to breathe, without sticking.

LAME:-   The idea of slashing the top of your loaf before it goes in the oven is to open up the dough, so you control the point on the dough where the gasses escape, creating what bakers call a ‘burst’. It also helps create crunch edges to the crust, which makes it look and taste great.

BAKERY WEBSITES:-   Here are a few tips for places to buy great baking equipment and flours ………. Bakery Bits ………. The Bertinett Kitchen ………. Doves Farm ………. Shipton Mill ………. Wessex Mill ………. Calbourne Mill

 Malcy

SONY DSC

www.malcolmaldersmith.com

 

 

 

 

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