Â鶹Éç

David Jones from Manna from Devon cookery school is rising to the occasion for a floury Foodie Friday!

This is my absolute favourite bread to make. It’s really quite simple but the flavour is amazing and the texture really exciting. The recipe is an adaptation of a recipe from Chad Robertson’s ‘Tartine’

For two large loaves

- 200g

- 700g just warm water (25°c)

-Ìý900g strong white flour

- 100g wholemeal bread flour

-Ìý20g salt

Ìý

1.ÌýÌý Put 650g of the water in a large bowl, add the starter and disperse it in the water. Add the white and wholemeal flour and mix briefly by hand to make a shaggy mass. Let rest for 30 minutes.

Ìý

2.ÌýÌý Add the salt and remaining 50 grams warm water. Fold dough on top of itself to incorporate. Rest for 30 minutes. Try to maintain a temperature in the dough in the low 20°c’s by keeping the dough in a relatively warm spot, i.e. not below 20°c.

3.ÌýÌý After 30 minutes fold the dough by stretching one side, pulling it across the dough then turning and repeating so that you go around the dough twice. Do this for 3 hours by which time the dough should feel soft and risen.Ìý If it doesn’t extend the fermentation time for another 30 minutes to 1 hour.

4.ÌýÌý Pull dough out of container using a dough spatula. Transfer to a floured surface. Lightly dust dough with flour, and cut into 2 pieces using dough scraper. Work each piece into a tightÌý round trying not to degas the dough.Ìý

5.ÌýÌý Dust tops of rounds with flour, cover with a kitchen towel, and let rest on the work surface for 20 to 30 minutes.

6.ÌýÌý Retension the dough and put into floured baskets. Rest at room temperature for 3- 4 hours.

7.ÌýÌý Preheat the oven to 260°c. When ready slash the loaves, steam the oven, put the loaves in and reduce heat to 230°c. Bake for 35 – 40 minutes

8.ÌýÌý For a truly awesome crust use the dutch oven baking method. Preheat a large cast iron or earthenware casserole in the oven with its lid. When ready turn your bread into the casserole, slash it, put the lid on and bake for 20 minutes.Ìý Remove the lid and bake for a further 15 – 25minutes

Fermenting bread slowly and for a long time will improve flavour, alter the texture and mouth feel and improve the keeping quality of the bread.Ìý Any recipe can be adapted to extend the fermentation time. It is a technique often used on ‘lean’ doughs, i.e. though doughs which do not rely on enrichment or additional ingredients for their flavour. Folding the dough during fermentation will help to lighten the bread.

Makes two loaves.

Ìý

- 1 kg strong white flour Ìý

- 8g fresh yeast (note this is less than normal.Ìý Standard recipe would be 20g)

- 15g salt

- 650g cool water

Ìý

Ìý

1.ÌýÌýÌý The evening before you bake, mix the dry ingredients, then mix in the water. Knead until your dough is smooth and elastic. Leave to rise in a covered bowl in a cool space or fridge for 16-20 hours.

2.ÌýÌýÌý The next day, divide and shape into loaves. Secondary fermentation will take longer than a warm dough, especially if the dough was refrigerated.Ìý The dough will neeed some support during the longer fermentation so use a basket, tin or couche cloth

3.ÌýÌýÌý Leave to rise in a warmish place (21C, about room temperature in a modern centrally heated house) for 1½ to two hours.

4.ÌýÌýÌý Preheat the oven to 240C/gas mark 9, then slash the tops of the loaves and load them into the oven, preferably on to a baking stone. Bake for 25-35 minutes.

Originally form Eastern Europe Bagels are now global snack very much associated with those places in which the Jewish Diaspora have congregated; New York, Toronto, Montreal, London’s East End.Ìý Each City believes its own are the best.Ìý Suffice to say that no authentic bagel will taste anything like the bland offerings of our supermarkets.ÌýÌý All bagels should be dense and chewy, made with enriched and sweetened dough and providing a satisfying lunchtime dish when filled.

Ìý

- 1 kg Strong white flour

- 75g caster sugar

- 15g salt

- 20g fresh yeast

- 1 egg beaten

- 50ml olive or vegetable oil

- 200g raisins

- 1 good teaspoon cinnamon

- 1 tablespoon malt extract or honey

- 450ml waterÌýÌý

Glaze:Ìý2 tablespoon honey for glazingÌýÌý

Topping: Mixed seeds for topping (optional)

Ìý

1.ÌýÌý Mix sugar, salt, cinnamon and flour. Mix the yeast with the oil, egg, honey and water.Ìý Add this to the dry mixture to make a tight dough.Ìý

Ìý

2.ÌýÌý Knead until smooth and springy (this should be hard work with bagel dough).

3.ÌýÌý Add the raisins and continue kneading until well distributed through the dough.

4.ÌýÌý Place in a bowl, cover and leave to rise (at least 1.5 hours) until doubled in size.

5.ÌýÌý Knock back and cut into 12 roughly even pieces.Ìý Shape into rings. Cover and leave to rest and prove for about 10 minutes.

6.ÌýÌý Meanwhile set the oven to heat to 220°C and prepare a large pan of water.Ìý Add a tablespoon of honey to the water to glaze the bagels.Ìý When the bagels have rested bring the water to the boil.

7.ÌýÌý Add 2 or 3 bagels to the boiling water.Ìý Poach them for 2 minutes, turning once.Ìý Remove and drain.

8.ÌýÌý Place poached bagels onto a lightly greased or non-stick baking tray.

9.ÌýÌý Bake for 12 minutes.Ìý Cool on a wire rack.

Ìý

This is a lighter rye bread made with added wheat flour.Ìý We can expect a lighter though still compact texture and a sweet and tangy flavour.

Ìý

Makes 1 large loaf.

Ìý

- 350g

- 75g rye flour

- 175g white wheat flour

- 75g wholewheat flour

- 80g mixed seeds, lightly chopped or pounded in a pestle and mortar

- 10g seasalt

- Enough water to make a soft dough, about 150 ml.

The dough will rise more readily if it is quite soft at the end of the kneading.Ìý It will not develop the same elasticity as wheat loaves.

Ìý

1.ÌýÌýÌý Add the salt to the flours, pour on the rye sourdough, add the water and knead to a smooth dough. The rye content of the dough will make it seem heavier and less stretchy than one made only with wheat.ÌýÌý

Ìý

2.ÌýÌýÌý Shape the loaf. Drop into a tin or wrap in a couche cloth. Cover loosely and put in a cool place to prove. Expect them to increase by almost 100%

3.ÌýÌýÌý Depending on the vigour of your starter, warmth of the day etc, expect the dough to be ready in 3 – 5 hours.

4.ÌýÌýÌý Bake in a hot oven , about 230°CÌý for about 35 minutes. When ready, remove from the oven and leave to cool on a wire rack.

Ìý

For two large loaves.

For The Biga

- 300g strong white flour

- 300g room temperature water

- 1g instant yeast

For the Dough

- 600g biga

- 600g strong white flour

- 100ml extra virgin olive oil

- 6g instant yeast,

- 15g fine sea salt

- 400ml cool water

To make the biga mix the flour, water and yeast to make a wet batter.Ìý Cover and leave overnight or up to 36 hours at room temperature.

Ìý

For the Dough:

1.ÌýÌýÌýÌýMix the yeast, flour, salt, 30 ml oil and water. Mix to a soft, sticky dough. Cover and leave for 30 minutes.

2.ÌýÌýÌýÌýAdd the salt then knead the dough for about ten minutes until well developed. Tip the remaining olive oil on to a lipped tray. Shape the dough loosely into a ball and place it in the oil. Cover, and leave for 1 hour in a warm place.

3.ÌýÌýÌýÌýGently stretch the dough out into a rectangle in the oiled tray, and fold it in by thirds each way. Flip the dough over so that the seam faces downwards. Cover, and then repeat this stretching out and folding every 40 minutes for the next 2 hours. Each time you are gently stretching and folding the dough rather than punching it to knock out the gas

4.ÌýÌýÌýÌýLightly oil two 30 x 20cm baking trays. Cut the dough into two equal pieces, and place each seam-side-down in the centre of a tray, then dimple the surface with your fingertips to slightly flatten it. Don't worry that the dough is only sitting in the centre. Cover the dough and leave for 15 minutes.

5.ÌýÌýÌýÌýPreheat the oven to 220°C/425°F/gas mark 7. Uncover the dough and stretch it out so that it covers more of the tray. To do this, lift the dough at each side and pull it out towards the edge of the tray as far as it will go. Leave it for a further 10 minutes before stretching it one last time to fully cover the tray.

6.ÌýÌýÌý Leave to rest for a further 10 minutes. Drizzle a little olive oil and sprinkle coarse sea salt over the surface, then make deep impressions with your fingertips pressing down into the dough right to the tray.

7.ÌýÌýÌýÌýBake the bread in the centre of the oven for 25 - 35 minutes, or until the upper surface is a good golden brown. Using a spatula, ease the bread from the tray and let it cool on a wire rack

Ìý

Ìý