- 500g ’00′ flour
- 1/2pt boiled-warm water
- 7g fast acting yeast
- 2 tbsp brown granulated sugar(only type I had)
My house mate has been making pizza bases for a while now and he told me about this local Italian restaurant – which sells ’00′ flour. Having access to a quality ingredient got me all excited, so I bought a couple of kgs and without doing any proper research I tried to make some basic bread.
I did kneed it but obviously not the right way or for long enough. The result was this extremely dense doughy white loaf with a really hard crust. I dont think I could of broken it with my hands it was that hard.
However the taste wasn’t too bad, infact I started to actually quite like it. Nice and filling, didnt have to eat too much of it. Didnt have to worry about it flopping around whilst using it in a sandwich. All big plus’s.
This was happening around towards the end of the month when cash was low. I was literally looking through the back of my cupboards for food and found a can of pilchards in tomato sauce. Put it in a sause pan heated it up, mix with around 150ml of sour cream, dish this out onto 3-4 slices of rock bread and YUM. Delish. I imagined myself serving this dish in my new restaurant. It had that ponsy small quantity thing going on, definatly gonna do it again.
Another great use of this bread: dumplings. Make up a stew, break lumps of this bread over the top. It holds its texture even with hot watery sauce drowning it, unlike any other bread know to man. I actually think I’ve made an important culinary discovery.
So yes it was great but I still wanted to make ‘normal bread’. Or bread with air in it. After looking up a technique - (reading a Jamie recipe properly), I succeeded in the creation of the brain.
How to make:
- Clean a side to work on
- Pour the flour onto the side, make a wide well in the middle
- Pour the water in, add the salt, sugar and yeast to the pool
- With a couple of fingers work the water into the edges of the flour cliffs. Go all the way around until its all a gooey mess, then push the rest of the flour over the top and form the lot into a big ball of dough.
- Kneed for 5min, this I learnt is a push-fold-slap-roll technique. Didn’t do too much slapping myself.
- Dust the outside with flour and put in a bowl, cover with cling film, put in warm area – 30min. Kneed again and leave for a futher 30min.
- Now this the important bit, very carefully take the dough and put on a baking tray. Any pushing pulling tapping or slapping will make the dough deflate. Place in the pre heated over(180c) for 20-30min(can’t remember).