Shipton Mill's Khorosan flour gives a lovely flavour, soft texture and gorgeous yellow glow to a loaf. Here I have made it using live yeast, and noticed a beautiful, warm old-fashioned aroma filling the kitchen whilst it was baking. Worth using fresh yeast for that alone. This recipe makes two large (2lb) loaves.
8 oz SM Organic Khorasan Flour
1 1/2 lb SM Traditional Organic White Flour
3/4 oz fresh yeast (approx half small 42g block as suppplied by Shipton Mill)
1/2 pt water, boiled and cooled to tepid
1 teaspoon sugar
1/2 pt water, 50:50 cold:just boiled (hand warm), plus a little extra as required.
2 x 2lb loaf tins, lightly oiled
Starting with the 1/2 pt of boiled, cooled water, stir in a teaspoon of sugar. Crumble and stir in the fresh yeast, until mixed in well. Leave in a warm place for 10 to 15 minutes. A few bits of yeast may float to the surface, and it may bubble a little.
Mix the flours together in a mixing bowl. I use an electric mixer with a dough hook.
When the yeast is showing signs of activity, add it to the flours, along with the 1/2 pt hand warm water. Add additional water as required to achieve a not-too-wet consistency. Machine knead/mix for 5 minutes.
Scrape dough onto a lightly floured surface and knead by hand for just a minute or two, then shape into a round and replace in the cleaned out and lightly floured mixing bowl. Cover with a plastic bag and leave to rise until doubled in size.
Tip dough out onto lightly floured surface and deflate gently, using finger tips, until approximately starting size again. Shape into a round and return to the mixing bowl, cover and leave until risen again to double size. An hour approximately, dependent upon room temperature.
Repeat the deflating, shaping and rising process.
For the final proving, deflate the dough gently, divide into two equal pieces, shape each piece and place in an oiled loaf tin. Place loaves inside a plastic bag and leave to rise until just above the tops of the tins.
Heat the oven as high as it will go; while it is heating place a bowl/tin containing boiled water on the bottom shelf.
When the bread is risen and the oven is ready, make 3 slashes across each loaf and put the loaves quickly into the hot, steamy oven.
After 10 minutes turn the heat down to 180 degrees (fan), 200 degrees (conventional electric). Bake for a further 30 minutes. Turn loaves out onto a wire rack, checking as you do so that they sound hollow when tapped on the base. If they sound solid, rather than hollow, return to the oven (in or out of the tins) for 5 minutes and recheck.
Added by: Dee Pea
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