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Mini Malthouse

This is a delicious small loaf using 40% light malthouse flour, and it works every time. The recipe is based on the “Great French Bread Recipe” on this website. With just the two of us we needed a smaller loaf and really enjoy the added flavour from the light malthouse flour. After a few tweaks from the original recipe and halving the quantities, this is what I’ve come up with. Obviously you could scale it up for a larger loaf. Hope you like it

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Ingredients

6 oz of Shipton Mills finest white bread flour.

4 oz of Shipton Mills light malthouse flour

190 ml of water at between 21 & 28 degrees C

1/2 tablespoon Sugar

1/2 Teaspoon of Rock salt

1/2 tablespoon of melted butter

1/4 ounce of organic dried yeast

Method

I put the salt in the bottom of a large mixing bowl and then sift in the flours together. Of course this leaves all the malted grains in the sieve so they then need to be mixed in, along with the sugar, yeast and melted butter.  I then add most of the water and stir it together until it forms a slightly sticky ball that gathers any stray flour from the side of the bowl.  If it's a bit dry I add in the rest of the water.  I then work this by hand in the bowl for about 5 minutes.  It remains sticky but becomes more elastic.

Cover with cling film and leave for 1 hour to prove

Turn our onto a floured surface and knock back to get rid of any large air bubbles. I then form this into a ball and place in a proving basket in a plastic bag for 3/4 hour to 1 hour depending on room temperature.  You could obviously use any shape you want.

The Oven is preheated to 170C (fan).  Slash the top of the loaf to allow for some expansion during baking.  Bake for 30 to 35 minutes.

Leave to cool if you can

it's delicious buttered with cheese and fruit

Added by: David Tanner


Tags: Bread Malt

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