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Bread
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<blockquote data-quote="pgh13" data-source="post: 726009" data-attributes="member: 191774"><p>We try not to eat too much bread so usually just bake one loaf per week. I use a food processor to do most of the kneading and bake on a perforated tray - same idea as your Baguette former. I've recently been using spelt flour which is an ancient strain now becoming more popular because of it's health benefit claims. I use 300g spelt flour 200g stoneground wholemeal 1/2 tsp dried yeast, 1 tsp salt (ish), a bit of sugar to get the yeast going, a drizzle of olive oil and water - don't really measure it; just add it until the mox is soft and sticky. </p><p></p><p>Mix the yeast and sugar in a little warm water and within 10 minutes it should be frothing. Put the flour in the processor and add salt. Switch on and add the drizzle of oil and then the yeast mix, then add the water slowly until it all comes together. Then tip it out and give it a minute or so of kneading. It's pretty sticky at this stage so it helps to oil hands and surface slightly. The out it into a slightly oiled bowl and cover with cling film to rise - at least 1 hour but 2 or 3 won't hurt.</p><p></p><p>Then knead it into shape and put a couple of slashes across the top and cover with oiled cling film (on the tray) for about 40 minutes before baking. It should rise a little again before it goes in the oven.</p><p></p><p>Then bake for 40 minutes - I usually start it at 210 deg for the first 15 min before turning down to 180 for the remainder</p></blockquote><p></p>
[QUOTE="pgh13, post: 726009, member: 191774"] We try not to eat too much bread so usually just bake one loaf per week. I use a food processor to do most of the kneading and bake on a perforated tray - same idea as your Baguette former. I've recently been using spelt flour which is an ancient strain now becoming more popular because of it's health benefit claims. I use 300g spelt flour 200g stoneground wholemeal 1/2 tsp dried yeast, 1 tsp salt (ish), a bit of sugar to get the yeast going, a drizzle of olive oil and water - don't really measure it; just add it until the mox is soft and sticky. Mix the yeast and sugar in a little warm water and within 10 minutes it should be frothing. Put the flour in the processor and add salt. Switch on and add the drizzle of oil and then the yeast mix, then add the water slowly until it all comes together. Then tip it out and give it a minute or so of kneading. It's pretty sticky at this stage so it helps to oil hands and surface slightly. The out it into a slightly oiled bowl and cover with cling film to rise - at least 1 hour but 2 or 3 won't hurt. Then knead it into shape and put a couple of slashes across the top and cover with oiled cling film (on the tray) for about 40 minutes before baking. It should rise a little again before it goes in the oven. Then bake for 40 minutes - I usually start it at 210 deg for the first 15 min before turning down to 180 for the remainder [/QUOTE]
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