BREAD MAKING
Learn Something New BREAD MAKING
A WAVE HAS SWEPT ACROSS THE NATION AND GOOD BREAD IS BACK AS A RESULT. GONE IS THE RELIANCE ON PRE-SLICED, ADDITIVE-FILLED CONVENIENCE AND IN ITS PLACE IS A GROWING YEARN FOR NUTRITIOUS QUALITY
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he number of artisan and independent bakeries across the West Country has soared in the last five or so years, with that hand-crafted touch becoming more and more important to buyers. Choice has also increased, with speciality breads and wheat alternatives becoming more and more popular. While one used to choose white, brown or wholemeal, consumers are now treated to selections of spelt, rye and sourdough to accompany the old-school favourites. The nation loves bread. We are sandwich eaters, toast devourers…crouton lovers. With this in mind FOODLOVER has taken the time to get a quick lesson from Tom Hazzledine of Baker Tom’s Bread, a Cornish baker who takes time out of his busy schedule to offer courses in the craft of artisan bread making. Give this classic white a go in your own kitchen, so you can join the bread revival as well as funding it!
BAKER TOM’S CLASSIC WHITE LOAF RECIPE
At BakerTom's we use century-old baking techniques to craft our bread. You won’t find any additives, preservatives or modern shortcuts in our bread making. Instead we simply use organic flour, fresh yeast, water and salt to make a basic dough. We take our time to allow the dough to rise and prove naturally to enrich the bread with flavour. This traditional baking approach delivers balanced, healthy, enjoyable bread made the way it's been for centuries. This is where it all started for me, the classic country white loaf. Fresh out of the oven, the smell of your first loaf will hook you on baking forever. From here, you can
30 | THE WEST COUNTRY FOODLOVER
start adding olives, fruit, nuts …there is no limit to the possibilities. Chocolate and banana is my favourite!
480g white flour 300g warm water 20g rye or wholemeal flour 10g fresh yeast 10g salt 10g butter or rape seed oil (optional)
1 Weigh all your ingredients into a large mixing bowl, without letting your yeast and salt touch.
2 Combine the ingredients together to form your dough, and once mixed tip it onto your table top. Knead for 10-12 minutes until the dough feels smooth and looks shiny (this can also be done in a mixer).
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