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Brown and White Bread Recipes .pdf


Original filename: Brown and White Bread Recipes.pdf
Author: david drohan

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WHITE BREAD RECIPE
500g White Bread Flour
1 x 7g Sachet of Yeast
320g Warm Water
10g Salt











Mix dry together, add water gradually and mix by hand to combine to a soft dough
Take out onto a table, with very little flour and knead well for around 5-8 minutes, pulling the
dough away from the ball and folding it back in using the palm of your hand. This forms elasticity
in the dough, and develops the gluten.
Prove the dough for around 30-45 minutes, until doubled in size.
Place out onto the table and work the dough into a ball. The key to the shaping is to form a
central knot in the base, and build tension along the top of the bread. This allows it to hold its
shape in the oven better and not sag and lose height.
Once shaped, rest again on a tray for around 25 minutes, covered with a cloth.
Put a tray into the oven and fill with warm water, just before putting the bread in the oven.
Bake at 220 degrees fan, for 15 minutes, then drop the temperature down to 200 degrees fan
for a further 20 minutes.
When you can tap the bread on the base and it produces a hollow sound then its fully baked.

BROWN BREAD RECIPE
350g White Bread Flour
150g Brown Bread Flour
1 x 7g Sachet of Yeast
350g Warm Water
10g Salt











Mix dry together, add water gradually and mix by hand to combine to a soft dough
Take out onto a table, with very little flour and knead well for around 5-8 minutes, pulling the
dough away from the ball and folding it back in using the palm of your hand. This forms elasticity
in the dough, and develops the gluten.
Prove the dough for around 30-45 minutes, until doubled in size.
Place out onto the table and work the dough into a ball. The key to the shaping is to form a
central knot in the base, and build tension along the top of the bread. This allows it to hold its
shape in the oven better and not sag and lose height.
Once shaped, rest again on a tray for around 25 minutes, covered with a cloth.
Put a tray into the oven and fill with warm water, just before putting the bread in the oven.
Bake at 220 degrees fan, for 15 minutes, then drop the temperature down to 200 degrees fan
for a further 20 minutes.
When you can tap the bread on the base and it produces a hollow sound then its fully baked.


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