Great British Bake Off: Everyday: Over 100 Foolproof Bakes by Collister Linda

Author:Collister, Linda [Collister, Linda]
Language: eng
Format: epub
ISBN: 9781448141241
Publisher: Ebury Publishing
Published: 2013-08-02T00:00:00+00:00

SIGNATURE BAKE

PAUL’S RYE BREAD

Dark and slightly chewy, this wheat-free loaf has a good crust. The dough is only risen once, but it does take a while to double in size.

MAKES 1 LOAF

YOU WILL NEED: 1 BAKING SHEET, LINED WITH BAKING PAPER

500g rye flour

10g salt

10g fast-action dried yeast

20ml black treacle

350ml cool water

olive oil, for kneading

1 Tip the flour into a large mixing bowl. Add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water, then turn the mixture round with your fingers. Continue adding the rest of the water, a little at a time, turning the mixture until you’ve picked up all the flour from the sides of the bowl (you may not need all the water, or you may need to add a little more: you want a dough that is soft but not soggy). Use the mixture to clean the inside of the bowl, and keep turning and mixing until you have a rough dough.

2 Coat the worktop with a little olive oil, then tip the dough on to it. Knead for 5–10 minutes: work through the initial ‘wet’ stage until the dough starts to form a soft skin. You will find that this dough feels different from a conventional wheat-flour dough – less smooth and stretchy.

3 Form the dough into a smooth round cob by turning it on the worktop and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large round proving basket with rye flour. Put the dough in it, smooth top side down. Cover with a slightly damp tea towel to protect the dough and prevent a skin from forming. Leave to prove for about 8 hours (ideally overnight) – the rye dough will eventually double in size, but will take considerably longer than a wheat-flour dough.

4 When you are ready to bake, heat your oven to 220°C/425°F/gas 7, and put a roasting tin on the floor of the oven to heat. Carefully invert the rye loaf on to the lined baking sheet: the basket should have imprinted a pattern on the surface of the dough. Slash a deep cross-hatch pattern on the top with a sharp knife.

5 Place the loaf in the heated oven. Pour cold water, or throw a handful of ice cubes, into the hot roasting tin and quickly close the oven door to trap the resulting steam inside. Bake for about 30 minutes until the loaf sounds hollow when tapped on the base. Cool on a wire rack.

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