|please don't look at how much my extractor switch needs cleaning, look at the lovely loaf. mmm loaf.|
375g (Organic) Strong White Bread Flour
125g (Organic) Strong Wholemeal Bread Flour (or you could use all white)
7g Easy/Quick Yeast (the kind that you add straight into the flour), this is about 2 tsps
7-8g Salt, (it's important to weigh the salt because one tsp of salt flakes has a much bigger volume than 1 tsp of table salt)
Wet (wet should come to 335 to 340g)
1 tbsp of oil
1 tbsp of cider vinegar (I use raw unfiltered organic cider vinegar)
About 80ml semi skimmed milk
"arm (not hot) water (about 200-250 ml, but weight it, rather than measure it, see below)
1 generous tbsp of honey
Equipment: Large mixing bowl, add-and-weigh scales, 2lb loaf tin, and some measuring spoons.
|Ingredients, soft no-knead sandwich loaf, white & wholemeal|
1. Measure out your ingredients:
You can weigh everything into the large mixing bowl to save on washing, just go slowly when adding the water as it's the hardest bit to remove if you go over! Weigh your flour, zero the scales and add the yeast, stir it in and add the salt. Zero your scales and add the oil and vinegar, top up with milk until your scales read about 100g, then slowly pour in the lukewarm water until the scales read 335-340g. Then add a tablespoon of honey.
2. Mix your dough:
Stir it all together with a metal spoon, scraping the sides of the bowl down. You'll probably need to finish off with your hands. All you need to do is get all of the dough evenly wet making sure that you don't have any big lumps of dry flour. You don't have to knead the dough, in fact it's too sticky for kneading, which is a good excuse not to. Cover the bowl with cling film.
|Your mixed dough will look shaggy, like this, it's supposed to, honest.|
3. Prove your dough / First rise:
Microwave a cup of water for 60 seconds to warm up the microwave interior. Then put the bowl in the microwave and leave it for 40 minutes. No microwave? Leave the dough somewhere warm (preferably about 22C, but 18-21C works, just add another 5, 10 or 15 minutes if the dough hasn't puffed up).
In the meantime oil and flour your loaf tin. Use kitchen paper to spread oil evenly over the interior of the loaf tin, then sprinkle it generously with flour and shake it around so that there is a light dusting everywhere, then tip out any excess onto the board you'll be using to shape your dough.
|Oiled and floured Mermaid 2lb loaf tin, this makes the loaf slip out easily. No sticking! No Teflon required.|
After 40 minutes the dough should be big and puffy.
|This dough has puffed up. You could leave this one a little longer, I used the dough like this.|
4. Shape your loaf and second rise:
Sprinkle a layer of flour over a big chopping board, or non-stick silicon mat, and spread it around with both hands.
|Flour your work surface; this is a silicon mat from Lakeland, less mess than working on the counter|
|Your dough should look stringy like this after first rise (without kneading)|
Flatten out your dough into a rough oval (1).
Then fold the dough in thirds, by taking the right third over the middle third (2).
|(2) fold in right third|
Fold the dough in half top to bottom, then squidge the dough flat and do the same serires of folds again, right third, left third, which will leave you with an oblong piece of dough.
It should now feel a bit more cooperative, but will still want to stick to your hands, don't worry, that's just what this dough is like.
|(3) fold left third over the other 2 thirds|
|roll up your dough like a swiss roll|
To shape the loaf for the tin, you need to roll it up like a swiss roll. Shape the dough into a rough square that is a little bit narrower than the width of your baking tin then roll the dough up tightly like a swiss roll and tuck the ends underneath.
Turn the dough over, then flatten is slightly. Then gently roll the dough up again, you might only be able to do this in thirds or it might roll a little tighter.
|after the second roll-up, pinch the seam together|
Tuck the edges under, and pinch the seam together.
Lift the loaf and place it gently in your floured tin, seam-side down. Sprinkle with flour and cover with cling film.
Warm the microwave up again by nuking a cup of water.Then put the dough in the microwave to rise for about 45 minutes.
|Loaf shaped dough, just put into the oiled 2lb tin. The ends are a bit fat on this one, but it turns out OK!|
|The risen dough will puff up past the sides of the tin|
After 45 minutes, the dough should be just starting to rise above the tin. If not leave it a bit longer, but check every 5 minutes; this is a wet dough that might collapse if you leave it too long.
5. Bake your loaf:
Turn the oven on to heat up with a target temperature of 190C fan. After about 5 minutes of warming up, put the loaf in the oven (minus the cling film!). Set the timer for 25 minutes.
This loaf is baked at a slightly lower temperature than I see for most loaf recipes, that's to stop the crust from getting too dark or too hard (the honey makes a loaf that burns easily) or generally becoming OH unfriendly. My disclaimer is of course, that these are the temperatures that my smallish digital oven claims it is baking at, your oven might make different claims. I know my big oven burns everything it sets it's eyes on in one back corner. So, use your experience of your own oven to make adjustments.
After 25 minutes, turn the heat off and let the loaf cook for another 5 minutes in the residual heat of the oven. The loaf should come out mid-brown. Take it out of the tin and a tap on the bottom of the loaf should sound hollow, if it doesn't it might need another 5 minutes.
Let the loaf cool *completely* on a rack before trying to slice it. That's very important. The bread isn't finished until it's cool. Cut too early and the middle will make claggy dough balls. Patience friends. Patience.
If you don't get through bread quickly, you can keep a sliced loaf in the freezer, just taking out a slice or two when you need it. No waste.
My bread-making equipment:
This recipe makes a loaf the right size for a 2lb loaf tin. The loaf in the picture is from one of my two hard anodised Mermaid tins, which I like better than non-stick coated for high oven temperatures. I also use Alan Silverwood 2lb Loaf Tins, which are slightly lower and wider and also hard anodised rather than Teflon coated. You can double the recipe to make two loaves and bake them side-by-side.