A mix of Canadian Strong White Bread Flour and Three Malts and Sunflower makes this lovely crusty, tasty, malty loaf. This recipe makes 2 x 960g (dough weight) large loaves with a little bit of left over dough. This recipe uses a dough improver to remove 1 stage of proving, if you don't have any improver, just do the normal 2 stage prove as normal. Shaping the dough after the 1st proving stage.
600g Shipton Mills Canadian Strong white bread flour
583g Shipton Mills 3 Malts and Sunflower bread flour
675g Cold Water
20g Dough Improver
18g Instant Dried Yeast
Weigh out all the ingredients, and add the yeast and dough improver to the flour and mix well.
In the bowl of your mixer, add the salt, water and oil, then add the flour/yeast mix on top and start your mixer off on the lowest speed setting and mix the ingredients together.
When the dough ball starts to come together, turn the speed up to the next setting and knead your dough for approx 10 mins. The dough will be nice and smooth and very elastic after this time.
Leave the dough to rest for 10 mins to relax.
Weigh your dough and divide the dough into 2 equal weight pieces and shape your dough to fit your tins.
Place the loaves into plastic bags or into a prover and leave to prove until the dough is about 1" above the sides of the tin.
When the loaves are ready to bake, put them into a hot oven 230c with some water for steam for 15 minutes. After 15 minutes turn the oven down to 210c and bake for a further 20 minutes.
Take the bread out the oven and test for readiness by tapping on the bottom of the loaf, it should sound hollow when baked. Leave to cool on a wire rack for at least 2 hours before slicing, or better still leave the loaf overnight and slice the next day.
Added by: Stuart Gash
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