Friday, 6 April 2012
Quick white loaf
The Quick white loaf (p.63) seemed the obvious first choice to bake of the three breads nominated for the April challenge to bake recipes from Dan Lepard's The handmade loaf. The recipe seemed straightforward enough. It contained milk and millet flakes, two items I'd not baked bread with before. The dough was sticky, but with the resting suggested and the oiling of the work surface I was able to handle it without any problems. I left it to prove for 1 hr rather than the 1 1/4 hr as the dough had risen substantially. I then formed it into one big loaf rather than the suggested two so that I could use my cane banneton during proving. The dough seemed nice and elastic. It doubled in size within 30 minutes so I turned it out onto a heated, floured baking tray, slashed it with a razor blade and placed it in the oven. There was a good oven spring.
The bread looked nice and golden brown when it came out of the oven. The next morning we had it for toast at breakfast. My wife said it was lovely with marmite. I had it plain with butter and there is a definite slightly sweet, slightly nutty tang to it which I assume is the millet. For a quick white loaf this is very tasty indeed.
I would certainly bake this simple loaf again. Interested in having a go yourself? Why not join the Mellow Bakers? See how other participants have got on with this recipe here.
For more photos on the baking process read on -
The dough was sticky when first brought together...
... but the dough became nice and smooth with the minimal folding and resting.
It proved really quickly, within 30 minutes.
Without a baking stone, I heated up a heavy baking tray in the oven...
... and still got a reasonable spring.