INGREDIENTS:

1.      55g Water

         10g  Salt

2.     395g Water

         5g Malt Syrup

         3g Instant Dry Yeast

3.    515g  Risen Flour's Strong White, Organic or Artisan White  Bread Flour

4.   20g Olive Oil

METHOD

Mix 

By Hand: Stir together 1 and set aside; Combine 2 in a bowl and stir to dissolve, add 3 and mix to a shaggy mass; autolyse (leave to rest) for 20-30min; add 1 and 4 and mix dough to medium gluten development.

By Machine: Sitr together 1 and set aside; combine 2 in mixers bowl and stir to disolve yeast; add 3 and mix on low speed to a shaggy mass; autolyse for 20-30min; mix on high speed to a medium gluten developement; add 1 and mix on low speed until fully inorporated; add 4 and mix on medium speed until incorporated.

Bulk Ferment

2.5hrs total; 2 folds (1 fold every hour after the 1st hour), 30 min rest after final fold; check for full gluten development using the windowpane test (stretch the dough between your fingers as thin as you can without it breaking - it should become transparent before breaking.)

Divide and Shape - to make:

1kg loaf - do not divide

500g - divide into 2 

250g - divide into 4

rolls - 50g each raw weight

Divide into suare or rectangles at desigred weight or leave whole (1kg loaf). Transfer the dough to a wooden board or the back of a sheet pan covered with a well floured coughe or teat towel to cradle the dough.

Final Proof

27DegC @65% RH (Relative Humidity) or at 21Deg C

1kg loaf - 1.5.-.2.5hrs                                         or 2.5hrs - 3.5hrs (@ 21Deg C)

500g loaves - 1hr - 2hrs                                  or 1.5hrs - 2.5hrs

250g loaves 45min - 1hr                                 or 1hr - 1.5hrs

rolls 30 - 45 min                                                 or       45min - 1hr

• Preheat oven to 220Deg C
• Place pan at bottom of oven to put water in when loading the dough.
• Once dough is in oven pour a bit of cold water in hot tray below dough to create steam
• Bake in fan forced oven for 20 - 22 min or until it sounds hollow when the underneath is tapped

Enjoy - if you have any questions please drop me an email or give us a call.

Jan