My previous forays into the delights of bread making have not been very successful; Focaccio made in the food processor is a winner but doesn't make toast; quick flatbreads have their uses.But it is everyday bread to eat with soup, to toast for breakfast or sandwich with many things, that is a staple of life. I enjoy the process of bread making but not always the results - the freezer still contains one of the remarkably heavy loaves of three which the recipe assured would be a doddle and delicious. The first two loaves wore out our enthusiasm for homemade dough.
But now I am excited because this recipe, Overnight Loaf, does deliver, using an old fashioned method slow rise method. So at last I think we will manage to have additive- free bread regularly without having to eat it as a sort of penance. It only makes one loaf but that is enough for us. It last two or three days and really is so easy that you can make another one when the mood strikes. The main problem with this bread is the compulsion to carry on eating it!
The recipe makes on white loaf or a brown one (using only a proportion of wholemeal flour - I haven't yet tried using more) and a very good multi grain one.
There are some essential requirements.
The instructions seem long and complicated, but in fact the process will seem straightforward the second time you do it.
Overnight Loaf
Sponge:
225 ml warm water
1 teaspoon dried yeast
175g strong white bread flour.
Dough:
175g strong white bread flour - or 100g white and 75g wholemeal bread flour
1 level tsp salt
25g butter
PLUS for a Multi Grain loaf:
50g rolled oats
3 level tablespoons honey
50g linseeds or pumpkin seeds
50g sunflower seeds
100ml boiling water
A large ceramic mixing bowl.
Before you go to bed:
The sponge will rise up and collapse. You can leave it, in the cool, overnight for 8-12 hours but I think it is best within 10. So, for instance if you mix it up at 10.30, the best time to start the second stage is by 8/8.30.But it is not a disaster if you are late...
In the morning:
But now I am excited because this recipe, Overnight Loaf, does deliver, using an old fashioned method slow rise method. So at last I think we will manage to have additive- free bread regularly without having to eat it as a sort of penance. It only makes one loaf but that is enough for us. It last two or three days and really is so easy that you can make another one when the mood strikes. The main problem with this bread is the compulsion to carry on eating it!
The recipe makes on white loaf or a brown one (using only a proportion of wholemeal flour - I haven't yet tried using more) and a very good multi grain one.
There are some essential requirements.
- You need a warm kitchen or a place with a reasonably constant warmth - the Bake Off has a warming drawer for the purpose.
- You need to get up in time and be at home for most of the morning - then you will have crusty deliciousness by lunchtime.
- And the best dried yeast for this is not the fast action stuff in packets - easy blend in a tub works better.
- NB I now have a bakestone so have stopped using tins for bread - I shape the dough into an oblong and bake it free form.
The instructions seem long and complicated, but in fact the process will seem straightforward the second time you do it.
Overnight Loaf
Sponge:
225 ml warm water
1 teaspoon dried yeast
175g strong white bread flour.
Dough:
175g strong white bread flour - or 100g white and 75g wholemeal bread flour
1 level tsp salt
25g butter
PLUS for a Multi Grain loaf:
50g rolled oats
3 level tablespoons honey
50g linseeds or pumpkin seeds
50g sunflower seeds
100ml boiling water
A large ceramic mixing bowl.
Before you go to bed:
- Scald the bowl out with boiling water. Then add the warm water and stir in the yeast. Add the flour, stir it up with a wooden spoon, cover with a tea towel and leave overnight.
- Measure out the flour for the dough and rub in the butter. Leave.
- If you are making the Multi Grain loaf, mix the ingredients, pour over the hot water and leave.
The sponge will rise up and collapse. You can leave it, in the cool, overnight for 8-12 hours but I think it is best within 10. So, for instance if you mix it up at 10.30, the best time to start the second stage is by 8/8.30.But it is not a disaster if you are late...
In the morning:
- Mix the dough flour into the sponge, mixing it all into a sticky mass.
- For the Multi Grain one, beat the oat mixture into the sponge first.
- Cover and leave 10 mins.
- Now knead the dough lightly over a 30 min period, giving it three gentle kneads so the dough is smooth and feels alive.
- Rest it covered for 30 mins.
- Then roll it out into a rectangle to fit a buttered and floured loaf tin, making it just shorter than the length of the tin. Now roll it up tightly and put it in, leave covered in your warm place for 1&1/2 hours or until doubled and over the edge of the tin.
- While this happening, find an old tin to put in the oven when you heat it to its maximum level.
- When the loaf is ready, boil a kettle and put it into the hot waiting tin before you put the bread into bake. The steam will help it rise and give it a good crust.
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