Standard White Tin Bread.
The method for making this recipe is the Bulk Fermentation Process (B.F.P.)
You will require 2 x 450g Tins or 1 x 900g Tin lightly greased and kept warm.
For full mixing instructions click HERE
Water Temperature. To calculate the water temperature a simple formula is used:
Double the required dough temperature and take away the measured flour temperature.
DT X 2 minus FT
DT = Dough Temperature, FT = Flour Temperature.
The dough temperature given is 27C(80F), if the flour temperature is measured at 19C(66F) the calculations would be thus:
(dough temperature) 27 x 2 = 54 - 19(66F) (flour temperature) Result, water temperature 35C(95F). As it can be seen, this result will vary depending on the temperature of the flour.
TIP: 2 measures of cold water to 1 measure of boiling water will give a water temperature of 38C(100F)
1lb 4oz (568g) Strong White bread flour.
1/2 oz (14g) Salt
1/2 oz (14g) Skim milk powder (Marvel)
1/2 oz (14g) Trex or Lard
1oz (28g) Fresh Yeast.
12oz (340g) Water.
Total weight 2lb 2oz (952g)
Dough Temperature 27C (81F)
Bulk Fermentation Time (B.F.T.) 1 Hour
Knock Back (K.B.) 35-40 minsScaling weight 2 x 450g (1lb)
1 x 900g (2lb)
Baking Temperature 225C,fan 205C, 438F.
Baking Times 25-30 mins (450g)
35-40 mins (900g).
NOTE: If fresh yeast is not available, replace with 16g ( .6oz) with Dried Active Yeast and reactivate in the measured water. Do not use fast acting yeast.