I’ve been making my own bread since I went on a Dan Lepard course in 2009 and I’m a real convert to his low knead method of making bread. This year I found out about his quick loaf recipe and blogged about it here. I started making it and varying it: 100% white, 50:50 white/wholemeal, 100% wholemeal, 30:70 rye/white.
And so on, and on, and on.
Here’s just some of the ‘quick’ loaves I’ve made this year.
And for 2011 I’ve decided I’m going to carry on experimenting and make a different loaf each week. Proper bread is so much better.
At the weekend I saw Dan of @FoodUrchin was disputing the kneading technique that I favour and that I learnt from @dan_lepard (yes two Dan’s already).
He didn’t belive that you could get a great loaf with such minimal kneading (3 lots of 10 seconds).
Those in the know on Twitter told him to try it and see.
He later came back with impressive results.
And it reminded me I hadn’t baked in a while so yesterday I decided to make the same recipe.
Well sort of.
I adapted it a bit with guidance from @dan_lepard to 50:50 wholewheat and white flour.
For a 50:50 loaf you only need 3/4 tsp fast action yeast and rising takes less time, just let it increase by 50% rather than doubling.
And really tasty.