by Topdog » Thu Jul 10, 2008 8:05 pm
Hi LD, my recipe is as follows: I buy my flour direct from the local mill and use type 65 which I think is normally used for pastries and they would normally use type 55 for bread either is ok and not bleached, I use a round pyrex dish with a lid for the bake and I also weigh my water, more accurate. Also I use 25gr of Son de Ble (wheatgerm in UK I think)
It is recommended that you hydrate the flour to 80% but I find this makes a very wet dough, 70% is ok.
500gr flour
25gr Son de Ble (optional)
8gr Fresh Yeast
350gr Water (temp is not important cold water is ok)
1 Tsp sea salt
Mix it all together and leave covered in a bowl for 18 hours on your kitchen worktop is fine.
After this time turn it out onto a floured surface and leave covered whilst you clean the bowl. Dust the bottom and sides of the bowl with flour and gather up the dough and shape into a ball shape turning it in to itself and place seam side down in the bowl, cover an leave for another hour. For the last 30mins of the hour pre heat your oven to 230c with your pyrex dish inside, when ready turn your dough seam side up into the hot pyrex dish and cook for 30mins lid on and 15mins lid off, et viola! lovely nutty bread, nice crust. Of course you could use any dish with a lid to bake.
Sorry if this is a bit of a ramble but I find I type as I think.
Mike
As ye sow So shall ye reap