Sunday, June 22, 2008
This bread is a regular on our breakfast bread list. It's wonderful when freshly baked, crispy outside, warm & soft inside. I've always wondered why our crusty always turn soft the next day ? Is it the type of flour we have here or is there a special type of oven ? I'm using a Electrolux oven. I made the loaves with cranberries & sultanas today. This is the recipe :
Plain flour : 125g
High protein flour : 375g
Malt flour : 10g *
Milk powder : 5g *
Instant yeast : 8g
Salt : 10g *
Cold water : 330g
Shortening : 10g *
With an electric mixer & dough hook at low speed, blend the dry ingredients for 1 min. Add cold water & continue mixing for another min, add the shortening & mix on medium speed for 12 mins until dough is fully developed.
Transfer the dough onto a flour-dusted surface & round up the dough with both hands. Place dough into an airtight container & let it rise for 1 hr until dough is double in bulk.
Divide dough into 2 pcs and mould round, leave for 10mins. Remould dough pcs & form each pc into a long baton shape. Place dough onto a large baking try lined with greaseproof paper. Prove in a warm place for 1 - 1 1/2 hrs. Make several cuts across the top of each dough pc.
Preheat the oven to 230 degrees, bake with a tray of water to generate steam for the 1st 10mins of the baking time, open the oven door & remove the tray. Continue to bake for 10-15 mins.
* I did not use any malt flour but increased the milk powder to 15g instead & I changed the shortening to butter. I also reduced the salt to 5g, don't like my bread to be very salty. After the dough is fully developed, I kneaded in the cranberries & sultanas.
The loaves were done in total time of 20mins. *