This bread recipe is from one of Jamie Oliver's video show that we watched while he was demonstrating to group of future chef how to make bread. I am not 100% sure of the ingredient quantity as he was talking quite quickly, my bread turned out very tasty. His direction was to make Focaccia and some other savory bread, I made mine filled with cranberries. One of the steps are new to me - such as slit the top of the dough before the 1st proofing.
Ingredients:
1 Kg Strong Flour - I assumed Bread Flour
1 pt tepid water
3 sachet yeast (30 grams)
2 Tb sugar
1 Tb salt
On work surface, place flour and make a well in the center.
Add yeast, sugar, and salt to the center; then add the tepied water.
Starting at the middle, incorporate all ingredients with liquid with spoon at the beginning, then, by hand.
Knead the dough. Kneading should be in 1, 2, 3 motion, using the palm of the hands resting at the work surface and fingers to grab the dough back as you push the dough forward; move quickly, then roll it back, turn. Repeat until the dough becomes elastic and smooth.
Rub at the top of the dough and circle it on the surface.
Round down the dough to form into a ball. Place in a bowl.
Break with knife at the top (make a 'cross' slits)
Cover with plastic firmly all around to proof until double in size.
Divide, and form into bread shapes. Varieties include: focaccia; sweet raisin; stuffed cheeses and sages; grape pine nuts.
I also found Jamie's "The Perfect Bread Recipe" at http://www.foodnetwork.com/recipes/jamie-oliver/rosemary-and-raisin-bread-recipe/index.html Please follow the details there.
My breads turned out wonderfully and tasty. I baked my bread based on the latest baguettes baking that have been successful and producing consistent results. I preheated oven with Baking Stone at 500'F. Baked with home devised steaming - spray bottle and pan of hot water at the bottom and baked for 10 minutes; then, removed steam and dropped the temperature to 425'F. Baked for 15 more minutes or till internal temp reached 200'F for my Boules.
Filled with Cranberries or rehydrated sun dried tomatoes. Will try to roll it a bit better so the fillings would be in the center rather than just at the bottom.
I made them into Mini-Boules. The crust is crispy and crumb is chewy, the breads were just perfect for the chili filled Boules.
Ingredients:
1 Kg Strong Flour - I assumed Bread Flour
1 pt tepid water
3 sachet yeast (30 grams)
2 Tb sugar
1 Tb salt
On work surface, place flour and make a well in the center.
Add yeast, sugar, and salt to the center; then add the tepied water.
Starting at the middle, incorporate all ingredients with liquid with spoon at the beginning, then, by hand.
Knead the dough. Kneading should be in 1, 2, 3 motion, using the palm of the hands resting at the work surface and fingers to grab the dough back as you push the dough forward; move quickly, then roll it back, turn. Repeat until the dough becomes elastic and smooth.
Rub at the top of the dough and circle it on the surface.
Round down the dough to form into a ball. Place in a bowl.
Break with knife at the top (make a 'cross' slits)
Cover with plastic firmly all around to proof until double in size.
Divide, and form into bread shapes. Varieties include: focaccia; sweet raisin; stuffed cheeses and sages; grape pine nuts.
I also found Jamie's "The Perfect Bread Recipe" at http://www.foodnetwork.com/recipes/jamie-oliver/rosemary-and-raisin-bread-recipe/index.html Please follow the details there.
My breads turned out wonderfully and tasty. I baked my bread based on the latest baguettes baking that have been successful and producing consistent results. I preheated oven with Baking Stone at 500'F. Baked with home devised steaming - spray bottle and pan of hot water at the bottom and baked for 10 minutes; then, removed steam and dropped the temperature to 425'F. Baked for 15 more minutes or till internal temp reached 200'F for my Boules.
I made them into Mini-Boules. The crust is crispy and crumb is chewy, the breads were just perfect for the chili filled Boules.
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