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Working from home – our baker keeps baking!

With many of us working from home or just spending more time in currently, it’s important to try to keep to your daily routine as much as you can, if you can….

So obviously with being known also as ‘Steve the Baker’, for me this means keeping baking. As you might imagine there’s no shortage of ingredients in the Scott household! So let’s get baking….

Bakehouse Bread @ home

Let’s start off with an equivalent of our classic loaf a 50/50 wholemeal / white bread.

Ingredients:

  • 400g Weald & Downland Museum Wholemeal flour (or any wholemeal flour you have)
  • 400g Strong white bread flour
  • 400ml Warm water
  • ½ of a 7g packet of powdered yeast (save the other ½ for next time)
  • Teaspoon of salt
  • Tablespoon of oil (any) – not usually in our bread but it helps it keep longer

Method:

Mix together all the dry ingredients in a bowl, add the oil to the water and add to the dry ingredients. Stir with a wooden spoon to bring it all together. Turn out onto a floured surface and knead until well combined (3 minutes should do it). Put the dough into a large sealable plastic box. Leave in a warm place overnight plus some, this usually means about 15 hours (you can’t rush good bread!)

In the morning knock back (punch it to deflate it) turn out onto a floured surface and give another short knead. Then shape it – could be one big loaf, a couple of small ones, small loaf and some rolls? Whatever you like – I went for the one big loaf.

Put it / them on a floured heavy baking tray and cover lightly with a tea town. Leave to prove for 1 hour, with 20 minutes to go, turn the oven on and set it as hot as it will go 240oC.  With 10 minutes to go remove your tea towel and dust your bread with flour then slash your loaf/rolls with a serrated knife.

Whilst waiting this last 10 minutes boil a kettle and put a roasting tray on the bottom oven shelf of the warmed oven.

When the 10 minutes are up and the slashes have opened up, pour 10mm or 1/2 inch of the hot water into the roasting tray and put you bread on its tray on the top shelf and close the door.  After 10 minutes turn the oven down to 180oC and bake on for – big loaf 20 more minutes, small loaves or rolls 10 more. (Ovens can vary so keep an eye on the smaller stuff).

Once done place on a cooling rack and allow to cool – if you can wait that long! It won’t have that woodfireness but should taste pretty good.

Steve Scott, Trades & Crafts Interpreter (AKA Steve the Baker)