Monday, March 15, 2010

Bucket Bread

Step 1

5 cups warm water, 1/4 cup dried yeast, 1 cup honey
Combine water and honey, sprinkle on yeast and laeave until bubbly (5 min)

Step 2

3 cups P/flour, 1 cup gluten flour (bread improver)
Add flour to yeast mix. Leave for 20 min to form a sponge.

Step 3

7 to 8 cups Plain flour, 1 tbsp salt 1/2 cup oil
Add to spnoge knead to earlobe consistency

Let rise until doubled (45 min) Knock down and knead

Let rise in tins (45 minutes)

Bake in a hot oven 230c for 10 min then 180c for 20 min
Turn out of tins, tap bottoms if they sound hollow they are ready.

This mix makes 4 double high tops or 3 loaves and 1 doz rolls

It can be made in a bucket and let to prove over night.

My notes:

Go with 7 cups plain flour in Step 3, mine was a little dry. I also used bakers flour and forgot about the gluten flour (bread improver)
My mix made a huge loaf, I have a giant tin which took 2 packs of regular bread mix today. It also made a dozen bread rolls and 2 pizza bases.

After making another batch a week or so later, I used the 7 cups of flour in Step 3 and it was a bit sticky, so practice will make perfect. I made a huge loaf of bread again (which I sprinkled with a little water to make a crusty loaf), 9 hot cranky buns (minus the x's) and a dozen pizza scrolls that never had a chance to cool down.

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