An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
Tina's top ten bread-making secrets
December 15, 2015
There's a reason why we have bread in our name. Think bubbly sourdoughs, chewy ciabattas, herby focaccia and fermented beetroot bread.
Master baker, Tina Jewell shares her top ten bread baking secrets (don't forget about her intimate bread-baking classes, email firstname.lastname@example.org to find our more.) Plus, see what a class is all about in Flour Power.
1. Allow time, bread is meant to be savoured so take the time to make it 2. Take into account the quality & age of your flour; the temperature of the day (on colder days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer weather, you bread may well rise faster than you expect. 3. You have to move the dough –stretch, fold, turn. 4. Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the dough’s’ temperature will also be warmer, so take care not to overwork. 5. Oven temperature – start high, often higher than you expect and depending on the total length of baking time suggested, reduce after 15/20mins and then again after a further 20 mins 6. Use water when baking to improve and increase crust and lift within the bread as baking 7. For a further depth of flavour especially with sour dough’s, take time – allow the dough to prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from the fridge before reshaping for final prove. 8. Don’t’ be scared of water, more often the wetter the better! 9. Patience – allow the bread to cool at least a little before breaking. 10. Ingredients – good quality flour locally Golden Reef & Eureka have what you’re looking for.