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Organic Light Malthouse Loaf

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INGREDIENTS
1kg Organic Light Malthouse flour
20g Salt
20g Fresh yeast
540ml Water
10g Fat

METHOD
1. Mix to a clear, well developed dough. The finished dough temperature should be 28°C.
2. Stand in bulk for 1 hour then gently knead for a minute to "knock back".
3. Leave for 15 minutes intermediate proof.
4. Give the dough a quick final mould, then prove in a warm, moist place for 45 minutes.
5. Bake at 210°C for 35-40 minutes. Cool for 1 hour before slicing.

Added by: webmaster

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Organic light malthouse bread

I use the Panasonic receipe for granary bread, and it comes out fantastic, I always use the organic light malthouse and have never had a problem. 11/2 teaspoons yeast, 1lb 4oz flour, 11/2 salt, 11/2 sugar, 400mil water a tablespoon oil. Sometimes I add seeds and increase the water by 20mil.

cpye@tesco.net: 2010-09-23 Add reply

We tried this in a bread machine with the following results ... Quantities: We halved the quantities in the recipe and used 1 sachet of dried yeast instead of fresh yeast. Settings: Put on a granary loaf setting to produce a large loaf. Also been tried using the basic loaf setting and rapid loaf setting, all successful. Verdict: Very Tasty

baker: 2010-09-08 Add reply

The hydration IS wrong!

yep it needs more water. I ended up using 710ml of water and 15g of Olive oil.

Gaelic Bread: 2010-07-31 Add reply

The hydration IS wrong!

yep it needs more water. I ended up using 710ml of water and 15g of Olive oil.

Gaelic Bread: 2010-07-31 Add reply

the water content seems very low. In bakers % it is 54%. Typical amounts are normally around 60% for low gluten white flour. Typical water for wholemeal flour is 68%. Is the water correct in this recipe?

beaudelicious: 2010-04-01 Add reply