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.