I've just had a pot of Tesco's original loose leaf tea. Second pot of the day.I now have a very nice hot
Tesco's "Finest" English Breakfast fyi.
Most times, to be fair. It's the brew of choice here chez Casa Reynard - similar to the Twinings one in the yellow box, but nicer. And cheaper.
There are other teas in the cupboard to choose from, should I be so inclined.
I've just had a pot of Tesco's original loose leaf tea. Second pot of the day.
Bread dough is proving in the airing cupboard.
I've just had a pot of Tesco's original loose leaf tea. Second pot of the day.
Ah... Bread-in-a-hurry...
Have you tried a long, cold prove? Some thinking ahead needed (and less yeast - about 3 grammes / half a teaspoon), but you get a loaf that's so much more flavoursome.
It's snowing a bit more now..No, I cannot Like this post. No post with the word ‘snow’ in it can be Liked with only one exception: ‘It’s not going to snow again. Ever.’
PS Please do NOT send any snow in this direction.
No not tried that. How long is the cold prove? How many grams of flour for 3grams of yeast?
I watch the dough, not the clock. So it depends really - can be anything between 12 and 18 hours. Temperature and atmospheric conditions can make a fair bit of difference. Overnight proof usually goes in the fridge (summer) or unheated hallway (winter).
600g flour, 360g water, 12g salt, 3g dried active yeast, 2 tbsp oil
Usually, I take 100g of the flour and 100g of the water from the above, add a small pinch of yeast and do an overnight pre-ferment prior to making the dough.
Ok, I might give that a go next time.
It gives a really nice french-style loaf with a good crust and a tender crumb.
Should have also said, 45 mins in the oven. Though I bake my bread in a clay pot as I can't steam my oven, so 25 mins at 220C with the lid on, and then 20 mins at 200C with the lid off.