by Simon Fernandez of ferdiesfoodlab
Bread making is definitely a skill acquired with practice. I've put this recipe together so as to eliminate problems that might arise when making free form breads, it's simple and takes very little work - 20 mins to make the initial dough and less than 10 minutes to portion it into the tray! 10-15 minutes to savour for breakfast with marmalade! : )
ingredients (makes 16 rolls)
for the dough
500g strong white bread flour
325g water
10g salt
5g dried active yeast
10g extra virgin olive oil
apparatus
high sided baking tray 30cm x 25cm
food processor
mixing bowl - for dough
dough
Boil 1/3 of the water and add to the remaining cold water (the water will be 35C - perfect for yeast!). Now add the yeast and stir. Leave 12mins
Add the dry ingredient s to food processor with a plastic dough blade fitted.
Once the yeast is ready (completely dissolved), run the motor and add the water & yeast mix and oil.
forming and placing
Take the dough out of the mixing bowl and knock it back to release the CO2 from the dough.
Cut into 60g pieces and shape into balls, placing them into 4 rows of 4 in the baking tray.
Leave them to ferment further until they have grown to the intended size of the bap!
Cook at G6/200C/400F on the middle shelf for 15-20mins until golden brown!
. . bake at G7/220C/425F for around 15mins . . . RESULT!!
Bread making is definitely a skill acquired with practice. I've put this recipe together so as to eliminate problems that might arise when making free form breads, it's simple and takes very little work - 20 mins to make the initial dough and less than 10 minutes to portion it into the tray! 10-15 minutes to savour for breakfast with marmalade! : )
ingredients (makes 16 rolls)for the dough
500g strong white bread flour
325g water
10g salt
5g dried active yeast
10g extra virgin olive oil
apparatus
high sided baking tray 30cm x 25cm
food processor
mixing bowl - for dough
dough
Boil 1/3 of the water and add to the remaining cold water (the water will be 35C - perfect for yeast!). Now add the yeast and stir. Leave 12mins
Add the dry ingredient s to food processor with a plastic dough blade fitted.
Once the yeast is ready (completely dissolved), run the motor and add the water & yeast mix and oil.
A dough will have formed by the time all the water is in. Run the motor for another 2mins to knead the dough.
Pour a touch of oil into the mixing bowl and use the dough to spread it around.
Then turn the dough over so it's oil side up, and cover with cling film. Leave to ferment until it's doubled in size - about 60mins.
It doesn't need to be in a warm place - it just takes longer if it isn't.
Pour a touch of oil into the mixing bowl and use the dough to spread it around.
Then turn the dough over so it's oil side up, and cover with cling film. Leave to ferment until it's doubled in size - about 60mins.
It doesn't need to be in a warm place - it just takes longer if it isn't.
forming and placing
Take the dough out of the mixing bowl and knock it back to release the CO2 from the dough.
Cut into 60g pieces and shape into balls, placing them into 4 rows of 4 in the baking tray.Leave them to ferment further until they have grown to the intended size of the bap!
Cook at G6/200C/400F on the middle shelf for 15-20mins until golden brown!
thinking ahead
You can make these days in advance and freeze them for whenever you want. Don't forget to cut them in half before you freeze them, so you can toast from frozen if you like!
If you want to make burger baps cut the dough into 90g balls and place 6 of them into the tray:
You can make these days in advance and freeze them for whenever you want. Don't forget to cut them in half before you freeze them, so you can toast from frozen if you like!
If you want to make burger baps cut the dough into 90g balls and place 6 of them into the tray:
. . bake at G7/220C/425F for around 15mins . . . RESULT!!
I can vouch for these! Delicious with anything.
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