So I’ve been mulling over this particular article for a while and today is the day I finally get my act together and get it live. I have never been, and have never claimed to be particularly good at baking, although recently I have a much keener interest in it.
I have started from the ground up and started with making my own bread and I can confirm I am now hooked. Its hard to describe the feeling of accomplishment when it goes right and you end up with a really attractive end product emitting that soul warming smell that makes your home seem that little bit more special. Its a hard feeling to beat.
So rather than me harping on about it, here’s a recipe for you to do it yourself. I challenge you to do this once and not want to do it again!
500g strong white flour
450 ml Luke warm water
1/2 teaspoon sugar
1 ½ teaspoon dry Yeast
1 ½ teaspoon salt
2 tablespoons garlic granules
2 tablespoons oregano and\or 1 tablespoon cracked black pepper
Pre heat oven to 200C or gas mark 8
In a large bowl mix with clean hands flour, sugar, herbs and yeast
Pour in the water and salt and mix in the bowl with your hands for 5 minutes. The mixture will be like a very thick paste.
Lift parts of the dough up and fold it over itself to push in a few air pockets. Work the dough in the bowl for 5 minutes. If you have a food mixer, beat it with a dough hook but still finish off with the hand method to push the air pockets in.
Flour a work surface and continue to work the dough until smooth.
Add 1 tablespoon of oil directly to the dough and mix into it by kneading for a few more minutes.
Allow to prove in a clean bowl drizzled with a little more oil to stop it sticking, covered with cling film for about 1 hour or until it doubles in size.
Pour the dough onto a well floured work surface and fold over like an envelope length ways to create the ciabatta ‘look’. At this point you can leave it as a loaf, cut into rolls or get creative and twist them up. Once shaped leave to prove for a further 20 minutes.
Lift dough onto a floured baking tray and (sprinkle some flour onto the top of the bread/s to create a more rustic look) bake for around 25 minutes, until golden and when tapped sounds hollow. Leave till cool on a wire rack or a spare grill pan for 15 minutes before serving.