RECIPE: I found fresh yeast in the shops, so thought I’d try a different white bread recipe to see if the yeast improved my success rate. I made the full quantity of old dough, made a loaf from half the quantity of dough, saved the other half of the old dough in the fridge, then made another loaf the following weekend (also half quantity). The picture is of my second loaf.
PREPARATION: Bit of a mixed approach to this loaf in that you use a mixer with dough hook for the initial mix, then do a 10-minute hand knead. The weather is still a bit cool, so I relied on my oven to create the ideal temperature for the proving.
IMPRESSION: I feel like this loaf had a much better and more consistent grain than I’ve achieved before. The bread had a good flavour. Proving went really well. I don’t know how much of this comes down to the use of fresh yeast, and how much is me slowly getting better at bread…
Recipe by Justin Gellatly in Bread, Cake, Doughnut, Pudding
The Baker’s White Tin Loaf
For the Old Dough
320g strong white bread flour
2g fresh yeast
Put the flour, yeast and water into a bowl and mix to a stiff dough (about three minutes). Cover with clingfilm and leave to prove for about six hours, then place in the fridge (mine was still happy after six days).
For the Dough
540g strong white bread flour, plus extra for dusting
16g fine sea salt
490g old dough (see above)
290g water (about 35 degrees Celsius for compressed yeast)
30g fresh (compressed) yeast, crumbled
Grease a 1.2kg loaf tin measuring 28cm x 10cm x 12cm.
Put the flour, salt and old dough into the bowl of an electric mixer. Put the water in a small bowl and whisk in the fresh yeast until dissolved, then add to the mixer bowl. Mix on a medium speed with a dough hook for three minutes, until a ball is formed and the dough looks smooth and elastic.
Scrape the dough onto a lightly floured surface and knead the dough for about 10 minutes, then roll it into a tight ball and put it back into the bowl. Cover and leave in a cool place for 30 minutes.
Divide the dough into four equal pieces and shape them into tight, firm balls. Place them in the prepared loaf tin and prove in a warm place for two hours until the dough reaches the top of the tin. Preheat the oven to 180 degree Celsius.
Bake the loaf for 25 minutes until golden, then turn down the heat to 160 degrees Celsius. Take the loaf out of the tin and put it back on the oven shelf for a further 5-10 minutes. Put on a rack to cool.