twigg studios

A British baking blog, food photography

granary cottage loaf

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i love making bread, its so easy and tastes and smells amazing, i like granary bread but if you don’t then use 500g strong white flour instead, if you want to add some more seeds then add them after you have knocked the dough out,

recipe
300g granary bread flour
200g strong bread flour
10g fast action yeast
10g salt
30g butter
330ml cool water
 
in a large bowl sift the flour and then add the salt on one side of the bowl and the yeast on the other, cut the butter into pieces and make a well in the centre for the water,  add 3 quarters of the water at first. while mixing it with the other hand to bring it together, then add the rest,
oil the surface with olive oil and tip it out and knead the dough for about 10 minutes until it is soft and elastic. grease a bowl and put the dough it and cover with cling film and leave to double in size for at least an hour,
once the dough is ready knock the air out and cut it into two balls, one larger than the other, roll them in to two balls and place them on top of each other, flour your fingers and make a hole through the middle of both balls, then use a sharp knife and cut lines down the sides and place on a lined baking tray and place it inside a plastic bag for an hour,
preheat the oven to 220c
place a roasting dish at the bottom of the oven, pour a little water into the dish to create a steam and place the bread on the shelve above and cook for 25/30 minutes
when its done if should sound hollow when you tap it on the base.

 
sew chatty
not just a housewife
sew can do

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4 Comments

  2. I haphazardly bake bread, and while it always tastes good it never, ever looks like this. Thanks for showing how to stack and cut. I would never have thought about that and just kinda kept my oblong boring loaves.

    Just out of curiosity what does the water do? Does it change the texture of the crust? Never used that in the oven.

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