I wanted to make some bread to go with my homemade freezer jam, so I turned to this recipe from the Winter Guest. You'll have to get our your kitchen scale for this one.... I translated the measurments as I made it, but I have no idea what happened to that little scrap of paper I was writing on..... oops. This makes one loaf. For the "strong flour', I used whole wheat pastry.
Dan Lepard's simple milk loaf
(from the book "The handmade loaf")
from The Winter Guest
250 g strong flour
250 g all-purpose flour
350 g whole milk at room temperature
20 g golden or maple syrup
1 1/4 teaspoons good sea salt
1 1/2 teaspoons dried or fresh yeast
1. Mix everything in a bowl, except the salt. Knead it lightly on a floured counter and leave to rest for 10 minutes. Then add the salt and start kneading; 8-10 minutes. (I used my KitchenAid to mix and knead). Form dough into a ball, place in an oiled bowl, and cover with plastic wrap and proof for one hour, or until doubled in size.
2. Once the first proofing is done, deflate the dough beating it on the counter or flattening it with you hands (be rough on it!) and divide it into two balls. Butter and flour a loaf pan and put both balls inside. Leave them to proof for the second time till almost doubled. Brush the top with some milk and bake in oven- preheated to 210 ºC (about 410 F). Bake for 15 minutes at that temperature and then lower the temperature to 180 ºC (about 350 F) and bake the bread for another 20-25 minutes.
1 comment:
Jelli- I have not tried it with bread flour- I only made it once. I bet bread flour would work well though.
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