So, whilst the previous outing was a disaster, this week resulted in the best bread I’ve made so far. I was determined to make the most of all the learning so far and bring it altogether to create a standard white loaf.
I also wanted to prove or disprove the need to leave a dough overnight in the fridge, as I was fairly sure that the it was the overnight and the milk that caused the previous bread to go very sour.
To this end, I made two of the following doughs, one left to proof of 2hrs (bulk fermentation) and the other as an overnight. Incidentally, the flour used was a strong white flour from Waitrose’s Leckford Estate, so had a good feeling about this.
500g Strong White Flour
1 Yeast Sachet (7g)
400ml Tepid Water
The avocado, flour and yeast were mixed together using a K paddle on a Kenwood mixer. 300ml of water was added and mixed. The resulting dough was then left 30min before adding the salt and the remaining 100ml water. The dough was mixed on a fast speed for 5min and then kneaded. The dough was very smooth and creamy by the end of it.
One dough was left for 2hrs to proof. The air was then pushed out and the dough was stretched and shaped, placed in a tin and left for another hour. It was sprayed with water, sliced and baked for 30min at 230deg with a baking tray of water below.
As it turned out, 30mins wasn’t quite long enough, so it went back in for another 10min. A crispy crust formed and the bread had a good density and tasted pretty good.
The second dough was made in the same way, but after leaving for an hour in the kitchen, it was then left in the fridge overnight, about 10hrs. The overnight fermentation resulted in a huge rise. This dough was cooked for the 40mins at the same 230deg temperature.
This time, the dough retained it’s crispy shell and tasted fantastic, almost moorish, if I can say that. I was very pleased and it sliced very well too.
In conclusion, leaving the bread overnight is important to the taste and it certainly causes the dough to rise more. The next mission is to create a wholemeal bread in the same way.