Sunday, 23 January 2011

Sunday evening: five minute bread

Holland and Barrett didn't have unbleached plain flour so I had to make do with a mixture of ordinary white and strong white and hope that I got the protein more or less OK. It did make a very gooey dough but the small free-form loaf I made from dome of it was jolly nice. A very open texture and a wonderful flavour. Given the the only ingredients were water, salt, yeast and flour, I was amazed. And the rest is sitting in the fridge for other times.

I couldn't believe how easy it was. It literally took two minutes to weight out the ingredients and mix it all together and that was it. No kneading needed!

Very interesting . . .

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