This almost British bread , as the name implies,
is split in the middle. There is something homely about a loaf shaped like
this, which conjures images of cottages, barns and churned butter. Sugar is absent in
here, which results in a slow fermentation process giving it a signature yeasty
aroma.
Traditionally,
this loaf uses the sponge method, which uses a portion of the flour and yeast
to form a culture overnight before combining with the rest of the flour to make
the final product. Lots of excellent information can get obtained online on
this method. Hopefully the next time
when the urge for bread is not so great, I will try the sponge method for
another split tin. For now, this pseudo sponge method will have to do.
Just one
more thing. The knock down or rolling up
of the dough after the first fermentation is crucial. This helps to keep the
crust from detaching itself from the rest of the loaf and redistributes the air
pockets and contact surface of yeast and
flour. It may seem like repetition but
is a necessary step.
Makes
about a big loaf.
Ingredients
:
500 g
bread flour
1/4 tsp
sea salt
11g
instant yeast
120 ml +
150 ml lukewarm water
120ml
lukewarm milk
Method :
In a
mixing bowl, whisk flour and salt.
Make a
hollow in the well of the flour mix and set aside.
Add all
of the yeast to 120 ml of water. Stir to dissolve yeast.
Pour the
wet yeast mixture into the flour well.
With the
thick ends of 2 chopsticks, stir in some of
the flour, starting from center of the bowl. Do not mix in all the flour
yet.
Cover the
mixing bowl and leave for 20 minutes. The center, which is wet with the yeast
will foam a little.
Add the
remaining 150ml of water and 120ml of milk to the yeast foam. Stir in the
surrounding flour until you get a shaggy dough.
At this
stage, resist the urge to add some more flour.
With a
bread machine, transfer the wet dough to a bread machine and knead for 10
minutes, until the dough is pulled from the sides of the retainer.
Should
you do the kneading manually, knead for at least 10 minutes on a lightly floured work top, until
the dough is no longer sticky but smooth and elastic.
Ferment
the dough for at least an hour (
estimated 1 1/4 hour ), in the bread
machine retainer or an oiled deep bowl,
covered. Dough is ready to work on when it is doubled in bulk.
Meanwhile,
prepare a floured baking tin, about 10x5x4 inch .
Transfer
to a lightly floured worktop. The dough
will be loose and limp. Use a pastry scrapper to manage the dough if the
wetness bothers you. Work with floured hands.
Punch in
and shape the dough. Lightly press the dough into a rectangle , the length of
your baking tin.
Roll up
the dough and tuck the ends to the seam side of the loaf. Repeat for the other
half of the dough.
Transfer
the rolled dough to the prepared tin. Lightly dust the top with flour.
Proof the
dough in a drought free box for another
20 minutes.
Use a
sharp razor and make a deep cut length-wise at the centre of the dough.
Ferment
for another 30 minutes or until it has
doubled in bulk. Lightly dust with
flour.
Preheat
the oven to 230C. Bake at 230C for 14
minutes.
Reduce
the oven temperature to 200C. Bake for another
20 minutes.
Bread is
ready when it is golden and sounds hollow when tapped on the base.
Cool
thoroughly before serving or storing.
Verdict :
the bread is very light and neutral in taste, with a rather open texture. Keeps
well.
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