I've got to say, these few simple loaves have made me prouder than anything else I've ever cooked. There was something really magical about it. Sorry to get all sentimental on you about something that seems so trivial, but really, you won't get it until you try it.
This recipe comes from The River Cottage Bread Handbook by Daniel Stevens. If you fancy yourself a baker or would like to give baking a go, I really recommend you buy this book. It is fantastic. Not only does it have several recipes (many, many different types of multicultural breads as well as things like croissants, English muffins and crumpets) but it also gives you a really detailed understanding of how bread works. With info about different types of flour, yeasts, and all other ingredients you fancy, you'll be much better off for any baking you do in the future.
Now - to it!
This recipe will make either 2 very large loaves, 3 reasonably big loaves (which is what I made) or 12 small rolls. For your first time, I'd recommend going with 3 loaves. And you won't be needing a bread maker - this recipe is for making bread by hand, no cheaty bread making machines to be found here.
No need to preheat your oven yet.
You'll need:
- 1kg/around 6 cups of bread flour. (Bread flour has higher gluten content than other flour, and this is vital to baking bread. Normal all-purpose flour or self raising flour doesn't have a high enough gluten content to make bread. You should be able to find bread flour in your supermarket or a local shop - but don't be tricked by "Bread Mix" - that's for bread making machines, and our bread is going to be made the traditional way - by hand. I used wholemeal bread flour purchased in a shop called 'Natural Living' at the Fyshwick Fresh Food markets (which has a very wide range of flours), and it made a really delicious, rich-flavoured loaf.)
- 2 1/2 cups or so of water
- 1 tablespoon/sachet instant yeast
- 4 teaspoons fine-ground salt (table salt will be fine)
- 1-2 tablespoons of butter or oil. (I used olive oil and it left a gentle, gorgeous taste once baked.)
2. Then add the rest of the ingredients and combine - again, using hands.
This is a fine consistency - your flour will also make a difference. For instance, white flour will probably make a bit of a softer dough that comes together easier than the wholemeal that I used.
3. Gently tip the dough onto a clean, smooth bench.
4. To knead, hold one end of the dough down with the fingers of one hand, and use the palm of your hand to push the rest of the dough across the bench...
...Like this.
Then regather the dough into a lump again, rotate 90 degrees, and repeat. The gluten in the dough will get stronger and the dough will be easier to work with as you go. The entire kneading process should take between 5 and 15 minutes, depending on the type of flour and whether or not you let the flour and water sit in the first step.
Your dough doesn't need to be one smooth mass, as you can see. As long as the gluten is strong and allowing the dough to stretch, you're fine.
5. Next, you need to shape the dough into a round, You do this by squishing the dough down like below...
And then proceed by pinching one side of the dough and folding it over into the centre. Then turn the dough a little, get the edge at the side of the fold you just made, and fold that into the centre. Continue to do this round the entire dough until you have a lovely round. Having the dough in a round like this will ensure that it rises evenly.
Then turn your dough over. Once you've done this, make sure the top smooth side of the dough is very tight by putting your hands, palms up, on either side of the dough.
Then bring your hands underneath, slightly rotating the dough and ensuring the dough is tight.
6. Once you've done that a few times, your dough is ready to rise. Wash the bowl you mixed in, and lightly oil it (Use the oil you used in the dough). Slip the dough into the bowl and make sure it's coated in oil.
7. Then pop the lid back on the bowl and sit it in a warm place until the dough has doubled in size. This can take between 40 minutes and an hour and a half. The warmer the place, the quicker the dough will rise. Don't over heat it, though, as you don't want the dough to rise too quickly.
My dough, doubled.
8. Then lightly flour your bench, tip out the dough, and repeat step 5, 6 & 7, deflating your dough and shaping it into a round, and letting it rise again. You can repeat this deflating-shaping-rising process up to 4 times, and each time you do this the dough will become stretchier and softer. If you do it too many times though, the dough will lose its structure.
Once you're content with the number of dough-risings, it's time to divide the dough.
Note: If this is your first time making bread, I highly recommend baking a test loaf. As I was making 3 moderate sized loaves, I cut one third of my dough out and proceeded with the recipe with that third, allowing the remaining two thirds of the dough to rise one more time and going through the steps 'delayed' after the test loaf. This means that you can test oven temperature and cooking time with one loaf and make sure you get it right with the other two - avoiding wasted loaves if you don't get it right the first time.
9. Use a knife to cut the dough into even pieces. Then cover and let it rest for 10-15 minutes before the final proofing.
10. While the dough is sitting, it's time to get your oven ready to bake. Turn it on and up to 260 degrees Celsius - or as close to that as you can get it, as not all ovens get that hot. Put the tray you intend to use in the oven as well, and underneath that, an empty roasting tray. You'll fill this with boiling water when you put the loaves in - to make sure your crust doesn't form too early. Then leave your oven to warm while you go through the last steps.
11. Once it's been sitting for a while, shape the dough however you like (for first time bread making, I recommend sticking to a round) and coat with a flour of your choice. I simply used all-purpose flour, but Dan, the author of the book, recommends rye. Any flour will do, and it doesn't have to be the flour you used in the dough. Then, for the final proofing, sit on a well floured tea towel or wooden board, or if you have one, a proofing bowl. As you can see, I covered my proofing dough with a warm bowl to help it rise a little quicker - mine took about 40 minutes. When your dough has doubled in size again and, when lightly squeezed, will spring back into its original shape, it's ready to bake.
Get your loaf ready to bake by getting your tray for baking out of the oven and gently sitting your dough on it. Using a serrated knife, slash the top of your dough to allow it to rise evenly. Then, put a few cups of water in the kettle on to the boil - this is to put into the roasting tray. You can also spray/sprinkle the dough with some water over the top to help slow crust formation.
Now, the most exciting bit - putting it into the oven! As soon as your kettle has boiled, carefully pour it into the roasting tray in the bottom of the oven (it will steam a LOT) and then pop in your bread tray! Close the oven door quickly, losing as little heat as possible.
After 10 minutes in the oven, you can open the oven door and check how your bread is going. If it's still rather pale, turn the oven down to 200 degrees. If it's somewhere in the middle, turn it to 175 degrees, and if it's looking rather browned, turn it down to 160 degrees. You can then leave your loaf for half an hour in the oven. (Also, if baking a test loaf, remember to keep tending to the other loaves and taking them through the steps)
Check the bread again every 5 minutes or so once it's been in for half an hour, and if you can tap it and it sounds hollow, it's ready to get out of the oven.
Then, pop your loaf onto a waiting cooling rack for a few minutes before tearing it open. If you are going to slice bread, you mustn't slice it until it's completely cool. However, you can tear it when it's warm, and eat it right away! If this is your test loaf, this will determine how well cooked it is - and you'll be able to tell if you need to change your method for the last loaves.
As it turned out, my first loaf was perfectly cooked - with a gentle, slightly chewy crust, delicious and warm and soft inside - especially when smothered with lovely butter! There was something really special about sharing my first ever loaf with my family with a comforting pumpkin and carrot soup - knowing that I alone had created something so simple and yet warming, delicious and rustic!
My other two loaves after I finished baking them. Gorgeous!
Now that you have your bread, you've got to look after it. If you're not planning on eating all the loaves right away, you've got to store them. UNDER NO CIRCUMSTANCES SHOULD YOU STORE THEM IN THE FRIDGE! Fridge storing does not make bread last, it stales bread fast. It's also not really recommended to store bread in plastic containers or wrap, as it can sweat. The best way to store bread is in a bread bin at room temperature, wrapped in a paper bag or tea towel - preferably the former. Your bread can also be frozen in a plastic bag for long-term storage. Caring for your bread means your bread can last and bring you joy for longer! For reheating loaves, wrap in foil and pop in the oven at 160 degrees Celsius for 15-20 minutes. This can basically un-stale bread to a certain extent if you've been storing it for a few days.
For me, making bread was so rewarding and, as silly as it sounds, empowering - an act of defiance in the age of the plastic-wrapped, sliced bleached white! And this is only the start of my bread making journey - endless recipes and adaptations await me, and countless friends and family to bestow with my baking delights! Because really - what's better than a just-baked, golden warm loaf?
