¡La cocina más grande del mundo!
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Experimenting with Barley and a big thank you to Trevor
by
Signe Johansen
Calificación: 4.0
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%20and%20the%20end%20result?%20A%20rustic%20wholemeal%20loaf%20with%20a%20fabulous%20malty%20flavour,%20chewy%20interior%20and%20extra%20crisp%20crust.%3C/p%3E%3Cp%3EWill%20definitely%20be%20making%20this%20one%20again,%20so%20thank%20you%20Trevor%20;-)%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EBasically%20the%20same%20as%20the%20spelt%20bread%20from%20a%20few%20days%20ago,%20except%20this%20time%20with%20a%20couple%20of%20minutes%20of%20kneading.%20Mix%20all%20the%20ingredients%20together,%20adding%20enough%20water%20to%20make%20a%20wet-ish%20dough,%20not%20too%20runny%20though.%20It%20should%20come%20off%20the%20sides%20of%20the%20mixing%20bowl%20whilst%20not%20being%20hard%20as%20a%20brick.%3C/p%3E%3Cp%3EKnead%20for%205%20minutes%20either%20in%20the%20bowl,%20or%20if%20you're%20feeling%20energetic,%20on%20the%20kitchen%20counter.%20This%20is%20a%20superb%20way%20to%20built%20strong%20upper%20arms%20and%20also%20to%20release%20any%20latent%20tension%20you%20might%20be%20experiencing!%20I%20happened%20to%20be%20listening%20to%20Marvin%20Gaye%20whilst%20kneading,%20highly%20recommend%20you%20do%20the%20same.%3C/p%3E%3Cp%3EAfter%20kneading,%20cover%20the%20dough%20in%20the%20bowl%20with%20cling%20film%20and%20place%20in%20fridge.%20Leave%20overnight,%20preferably%20up%20to%2018-24%20hours.%20After%20about%2014%20hours%20I%20removed%20the%20dough%20from%20the%20bowl%20(you%20can%20see%20how%20big%20the%20mixture%20became%20before%20I%20knocked%20it%20back%20in%20the%20photo%20above)%20and%20sculpted%20it%20into%20a%20loaf%20shape%20to%20place%20in%20the%20bread%20tin.%20Cover%20again%20with%20cling%20film,%20this%20time%20spreading%20a%20bit%20of%20oil%20on%20the%20side%20of%20the%20cling%20touching%20the%20dough%20(this%20keeps%20the%20dough%20from%20clinging%20to%20the%20cling,%20so%20to%20speak)%20and%20then%20return%20to%20the%20fridge%20for%20another%204-8%20hours,%20depending%20on%20when%20you%20want%20to%20bake%20it.%3C/p%3E%3Cp%3EWhen%20you're%20ready%20to%20bake%20the%20bread,%20take%20the%20dough%20out%20of%20the%20fridge%20and%20allow%20to%20rise%20in%20a%20warm%20place%20for%2030-45%20minutes.%20I%20placed%20it%20in%20a%20warming%20cupboard%20where%20we%20keep%20linen%20and%20towels,%20don't%20place%20it%20in%20a%20tumble%20dryer%20as%20I%20once%20did%20when%20I%20was%20very%20young%20(I%20forgot%20the%20basic%20premise%20of%20the%20tumble%20dryer%20in%20that%20it%20tumbles.%20My%20Mamma%20was%20not%20impressed)%3C/p%3E%3Cp%3EAbout%2010%20minutes%20before%20you're%20ready%20to%20bake,%20preheat%20the%20oven%20to%20220C.%20Place%20the%20bread%20in%20the%20oven%20when%20it%20reaches%20this%20temperature%20and%20then%20reduce%20the%20heat%20to%20200C%20after%2010%20minutes.%20This,%20I've%20probably%20mentioned%20before,%20gives%20the%20bread%20extra%20ooomph.%3C/p%3E%3Cp%3EAfter%2045%20minutes-1%20hour,%20the%20bread%20should%20be%20golden-brown,%20and%20if%20you%20give%20it%20a%20tap%20the%20crust%20the%20bread%20should%20sound%20hollow.%20It%20should%20also%20feel%20lighter%20than%20when%20you%20placed%20it%20in%20the%20oven...%3C/p%3E%3Cp%3EOnce%20baked,%20the%20bread%20will%20keep%20a%20couple%20of%20days.%20I%20made%20it%20yesterday%20and%20can%20attest%20to%20its%20moistness%20today%20-%20great%20with%20butter%20and%20honey,%20or%20with%20lashings%20of%20that%20sticky%20black%20stuff,%20Marmite.%20I%20imagine%20cheese%20would%20also%20be%20a%20fine%20match%20too.%3C/p%3E){kind=link}