Bordelaise Bread

INGREDIENTS

Loading Comments
Share
Print
Making your own bread is a tasty treat
Making your own bread is a tasty treat

INGREDIENTS

450g Strong bread flour

10g Whole wheat flour, organic

40g Coarse rye flour, organic

300g Lukewarm water (max 30C)

10g Sea salt

200g Sourdough levain, liquid

Method

Place all ingredients except the salt into an electric mixer and mix on slow speed for three minutes.

Then mix for two minute 30 seconds on high speed then, while switched on, slowly add the salt on high speed for last 30 seconds. The mix will be soft but have structure.

Lightly oil a non metal bowl and shape the dough into a neat ball, place into the bowl and cover with cling film. Leave at room temperature for three hours to prove.

During this period the bread will double in size, when this happens fold the bread by pushing the air out and folding each side of the dough from left to right and top to bottom. The number of times will depend on temperature of room, however should be two to three times.

Shape the bread into a round and place in a wooden round or oval banneton (proving basket) or use a lightly oiled bowl, however a banneton is recommended. This is a difficult skill however you can find many good online videos on shaping bread.

Place in the bowl upside down, so that the seam faces upward. Cover with a damp cloth and prove for a further one hour 30 minutes until bread again doubles in size.

Place into a preheated oven with a preheated metal tray on bottom shelf. Place the bread, with the seam now on the bottom, onto a tray or hot pizza stone. Slash the top of the bread and quickly place in the oven with three ice cubes placed onto the bottom tray. This will create steam and help the bread to rise.

Cook for 15 minutes at 240C and then 205C for 40 minutes.

You will know the bread is ready when you tap on it and it sounds hollow. Allow to cool fully before cutting the bread.

The bread should have a crust of at least one-third of an inch thick. The crumb is extremely bubbly with large irregular holes.

Commenting & Moderation

We moderate all comments on Evening Times on either a pre-moderated or post-moderated basis. If you're a relatively new user then your comments will be reviewed before publication and if we know you well and trust you then your comments will be subject to moderation only if other users or the moderators believe you've broken the rules

Moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours. Please be patient if your posts are not approved instantly.

176096

Have you got a story?

Contact the news desk on 0141 302 6520 or email news@eveningtimes.co.uk
Games news:

Putting the world to rights

Gail's Gab

Tommy is one fire with his indyref campaigning and summer is over as the kids head back to school.

Times Out

Entertainment

Lifestyle

TV Advert
Cat’s Eyes on Glasgow

Cat’s Eyes on Glasgow

Cat Cubie’s job is to find and share with you the fabulous things the city has to offer, from gigs to gastro.

Janice Bell

Janice Bell

You Couldn't Make This Up

The day I fell flat as a new home sales executive.

Michelle McManus

Michelle McManus

Columnist Michelle McManus is Sussed in the City, and loves to chat about anything and everything.