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Bread Baking Day # 58 Apple, Mixed Flakes and More Bread
by
natalia maovaz
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%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3EPut%20the%20oats%20in%20a%20bowl%20and%20cover%20with%20water.%20Leave%20to%20saok%20for%20five%20minutes,%20cover%20with%20plastic%20wrap%20and%20refrigarate%20if%20not%20using%20right%20away.%3C/p%3E%3Cp%3EAfter%20you%20reach%20the%20windowpane%20test%20mix%20in%20the%20oats%20and%20the%20apples%20until%20combined.%20Lightly%20grease%20a%20container%20and%20sit%20the%20dough%20inside.%20Cover%20with%20plastic%20wrap%20and%20st%20asid%20about%20an%20hour%20to%20bulk%20prove.%3C/p%3E%3Cp%3Eto%20knock%20back%20the%20dough,%20turn%20it%20on%20a%20floured%20surface%20%20and%20press%20out%20into%20a%20rectangle,%20about%202.5cm%20thick.%20Fold%20one-third%20back%20onto%20itself,%20then%20repeat%20with%20the%20remaining%20third%20%20can%20remember%20.%20Turn%20the%20dough%2090%20degrees%20and%20fold%20it%20over%20again%20into%20thirds.%20Place%20the%20dough%20back%20into%20the%20oiled%20container%20and%20prove%20again%20for%20another%20hour.%3C/p%3E%3Cp%3EDivide%20the%20dough%20into%20two%20even-sized%20portions,%20weighing%20about%20500g%20each.%20Working%20with%20one%20portion%20of%20dough%20at%20a%20time,%20shape%20the%20loaves%20into%20rounds.Line%20a%20large%20baking%20sheet%20with%20baking%20paper%20and%20place%20the%20dough%20rounds,%20evenly-spaced,%20on%20it.%20Place%20in%20the%20refrigerator%20loosely%20covered%20with%20a%20plastic%20bag%20for%208-12%20hours.%20Remove%20the%20loaves%20from%20the%20refrigerator%20and%20let%20them%20come%20to%20room%20temperature%20-%20this%20can%20take%20anywhere%20between%201%20and%204%20hours%20-%20until%20each%20loaf%20has%20grown%20in%20size%20by%20two-thirds.Preheat%20the%20oven%20to%20its%20highest%20temperature.%20Spray%20the%20oven%20with%20water%20and%20bake%20the%20loaves%20for%2020%20minutes,%20then%20turn%20the%20loaves%20and%20bake%20for%20a%20further%2010%20minutes,%20watching%20carefully%20to%20make%20sure%20that%20the%20loaves%20do%20not%20burn.%20Baking%20shouldn't%20take%20any%20longer%20than%2040%20minutes.%20If%20the%20oven%20temperature%20is%20too%20fierce,%20turn%20the%20heat%20down%20a%20bit.%3C/p%3E%3Cp%3EMillers%20Loaf%3C/p%3E%3Cp%3E(makes%201,5%20kg%20so%20if%20you%20only%20want%20to%20bake%20the%20apple%20and%20oat%20loaf%20above%20,%20halve%20the%20recipe)%3C/p%3E%3Cp%3E390g%20sourdough%20starter440g%20organic%20plain%20flour145g%20organic%20wholemeal%20flour145g%20organic%20rye%20flour360ml%20water20g%20sea%20saltIn%20the%20bowl%20of%20an%20electric%20mixer%20with%20the%20dough%20hook%20attached,%20add%20the%20plain%20flour,%20wholemeal%20flour,%20rye%20flour%20and%20the%20water.%20Mix%20on%20low%20speed%20for%20about%207%20minutes.%20Cover%20the%20bowl%20with%20plastic%20wrap%20and%20set%20aside%20for%2020%20minutes.Sprinkle%20the%20salt%20over%20the%20dough%20and%20mix%20on%20low%20speed%20for%20about%206%20minutes,%20or%20until%20a%20smooth%20elastic%20dough%20forms,%20and%20you%20reach%20the%20windowpane%20test.Lightly%20grease%20a%20container%20with%20oil%20spray%20and%20put%20the%20dough%20inside.%20Cover%20with%20plastic%20wrap%20and%20set%20aside%20at%20room%20temperature%20for%201%20hour%20to%20prove.Turn%20the%20dough%20out%20onto%20a%20lightly%20floured%20surface%20and%20press%20out%20into%20a%20rectangle,%20about%202.5cm%20thick.%20Fold%20one-third%20back%20onto%20itself,%20then%20repeat%20with%20the%20remaining%20third.%20Turn%20the%20dough%2090%20degrees%20and%20fold%20it%20over%20again%20into%20thirds.%20Place%20the%20dough%20back%20into%20the%20oiled%20container%20and%20prove%20again%20for%20another%20hour.%20Divide%20the%20dough%20into%20three%20even-sized%20portions,%20weighing%20about%20500g%20each.%20Working%20with%20one%20protion%20of%20dough%20at%20a%20time,%20shape%20the%20loaves%20into%20rounds.Line%20a%20large%20baking%20sheet%20with%20baking%20paper%20and%20place%20the%20dough%20rounds,%20evenly-spaced,%20on%20it.%20Place%20in%20the%20refrigerator%20loosely%20covered%20with%20a%20plastic%20bag%20for%208-12%20hours.%20The%20cold%20and%20long%20fermentation%20in%20the%20fridge%20is%20for%20flavour%20development%20and%20volume.Remove%20the%20loaves%20from%20the%20refrigerator%20and%20let%20them%20come%20to%20room%20temperature%20-%20this%20can%20take%20anywhere%20between%201%20and%204%20hours%20-%20until%20each%20loaf%20has%20grown%20in%20size%20by%20two-thirds.Preheat%20the%20oven%20to%20its%20highest%20temperature.%20Spray%20the%20oven%20with%20water%20and%20bake%20the%20loaves%20for%2020%20minutes,%20then%20turn%20the%20loaves%20and%20bake%20for%20a%20further%2010%20minutes,%20watching%20carefully%20to%20make%20sure%20that%20the%20loaves%20do%20not%20burn.%20Baking%20shouldn't%20take%20any%20longer%20than%2040%20minutes.%20If%20the%20oven%20temperature%20is%20too%20fierce,%20turn%20the%20heat%20down%20a%20bit.%3C/p%3E){kind=link}