Well, it’s been very hectic on the work front over the past couple of weeks (which as a freelance photographer, I’m very grateful for) the downside of this, is having no time to bake. I’ve been buried under a mountain of editing but I was determined to get back in the kitchen between all the editing today so I treated myself to some posh flour.
I adapted a one-step bread dough recipe from Nick Malgieri’s ‘Bake!’, substituting the flour and added a few extra seeds for good measure.
475g Allinson seed and grain bread flour
1 1/2 tsp fine sea salt
7g sachet active dried yeast
315ml warm water
1 glug of olive oil
handful of sesame seeds
handful of poppy seeds
Mix the flour and and salt in a small bowl and set aside
In a larger bowl, whisk the yeast into warm water, add the oil and whisk again ensuring the yeast is completely disolved.
Stir in the flour, one half at a time, by digging down to the bottom of the bowl with a spatula and folding it over on itself. Keep repeating this motion until all of the flour is mixed in and a sticky dough is formed.
Cover the bread with a coolest tea towel the world has ever seen and leave to rest for 15 minutes. Once rested, repeat the digging and folding, cover, and rest again.
Lightly oil a huge bowl. Scrape the dough on to a lightly floured work surface and pat into a rectangle. Stretch one long end and fold it over, do the same with the other end so you end up with 3 layers of dough. Rotate the dough and repeat the folding. Rest the dough for another 15 minutes under a tea towel and repeat the folding again. Once all the folding has been done, lightly oil a bowl and leave the dough to rest for an hour until it doubles in size.
Once rested, place the dough into a loaf tin and cover with clingfilm. It’ll grow more, so you’ll need to remove the clingfilm. Once the dough has filed the tin sprinkle on the extra seeds and whack it in your fan-assisted oven for 40 minutes at 180c.
When it’s brown and firm to touch, pop it out of the tin and leave to rest.
When rested, slice that bad boy up and enjoy the taste sensation!
A truly delicious loaf, I’ll definitely be experimenting with other flour types in the next few months!