by Ianinfrance » Tue Mar 02, 2010 10:50 pm
Hi there, both of you.
Thanks for your replies.
We've (I lie, it's Jacquie whio makes it and I eat it) been making bread for many years now. When we lived in the UK, we used fresh yeast, but since we moved to France, we've found that Active Dried Yeast works better for us. I'm not saying it's "better" but that Jacquie prefers usiing it. I'm merely an "eat". I much prefer English type tin brown bread to French bread, so since we moved here, Jacquie's always made the bread for my lunch time sarnies. (One baking roughly every ten days for the last 20 years).
Until about four years ago, we used a fairly classical recipe, - sponge, knead, prove, knock down. rise, bake. However, following discussions on the BBC food board, we experimented with a "no knead" method, based on hydration. However it didn't suit our lifestyle to stir the dough for a minute four times or so over 30 minutes, so we've sort of adapted it using another method. It's a half way house between no-knead and kneading and it suits us perfectly.
We start the yeast as usual with water, when frothing, we mix it in with half the flour, the water and some salt, stir the resulting glop till it's reasonably homogeneous and, covering with a cloth, leave to work overnight. I guess this is pretty close to the poolish you describe.
The next day, we add fat, the rest of the flour knead in the kenwood with the dough hook for about 2 minutes, and then add any other goodies. Mix/knead and shape into tins. We have found that the dough rises VERY quickly and reliably this way and in fact, since adopting this method, have never had a heavy or misbehaving loaf (in all the previous, for "we" read "she"). The flavour is excellent.
I would give you the quantities we use, but unfortunately the recipe is lodged in Jacquie's head and not written down anywhere. As a dedicated recipe sharer, this is frustrating to me, and I've asked her a couple of times to put finger to keyboard. One day..... perhaps. Certainly we've learned that the secret to a well risen loaf, if there is one, is to use much more water than one might think.
Thanks for your comments btw.
All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC