Apologies again for photos. These were taken with lappie webcam. Only 8 months until my birthday and possibility of new camera. sigh.
Lately have been extremely underwhelmed by the bread I've been making. Too crumbly, too yeasty, and just not quite what I want it to be. So have been searching for a new recipe to try out, and today in the Le Cordon Bleu Complete Cooking Techniques recipe book I found the following recipe for a basic white loaf...
15g Fresh yeast (or 1tbsp active dry yeast)
500ml (or 2 cups) warm water
960g (or 6 cups) white bread flour
10g (2 tsp) salt
This gave me enough dough for two 900g loaves or...
The bread is wonderful, dense and chewy, not too yeasty, with a great bready flavour. The recipe differs a lot from the one I usually use, with half the amount of yeast and no sugar. I made the bread by hand (but did the kneading in my mixer which has a dough hook - the mixer took exception to this and kept trying to throw itself off the bench top, meaning I spent a lot of twenty minutes today leaping across the kitchen to steady it, sigh).
So will continue to experiment this one, and see, firstly if I can get it to work in the bread machine and secondly if I have any success adapting it to wholemeal flour (which I can't get so am presently adding some bran, which is less than ideal).
To go with the bread I made a batch of blackberry and apple jam.