There are 40 pages devoted to the skill of making a loaf (and yet only 15 to making a clay oven in 3 days...). I have made bread before - indeed my grandfather was a baker so I was taught how to make it by my mother, who had learnt by osmosis some of her father's techniques for kneading. However, this book is nothing like that and I am learning it all from new - which is no bad thing as I never could get the hang of baking white bread.
Armed with a bag of organic unbleached strong white flour (which seems to tick all the boxes) I embarked on my 40 page recipe. I was somewhat disconcerted to find that these 40 pages didn't actually include a recipe at all but it was just a step-by-step account of how to make bread. Some investigation and I found what I was looking for tucked away on page 78. I carefully measured all the ingredients and went in with both hands enthusiastically kneading. This was quite soothing and pleasant for a while, but after about 15 minutes my arms were hurting and it seemed obvious that when I stretched the dough, it would never come out as thin as a pair of tights, as it should. I began to remember nice thick winter 80 denier tights from M and S, but even so it just would stretch obligingly as on the picture. Not only could I not get it down to a pair of tights, I was struggling to get it to look like anything better than an old worn-out Aran sweater. I knew it wasn't right but I just gave up in despair and blamed it on the flour. Luckily, I had used up the last half of the bag and so I can try something else next time.
Ready for first rising |
I was still worried about the fact that I couldn't stretch it until you could see through it like a pair of tights and so I gave it an extra rising just to be on the safe side. And then I cooked it - and took it out of the oven...
It looked suitably risen and hand-made. Unfortunately, it looked nicer than it was. It's quite dense and so isn't all that comfortable to eat. The troubleshooting bit of the book tells me that it's probably a low gluten flour - and the loaf I made in the machine with the other half of the packet was indeed tasteless and dense in the same way. However, it is eatable (just), and as a first loaf I learnt more about the theory and practice of bread making by having a shot at it - albeit unsuccessfully - than just adding water to a packet in the bread maker. In short - this is the first loaf of many. I am, perhaps, my grandfather's granddaughter after all.
Charles George Layley |
The bread was actually very nice.
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