The Secret Bakery – bread loafsecret bakery bread

400g cold water
600g flour (unfortified if possible)
12g salt
4g yeast

Method:

1. Mixing

  • Mix the dry ingredients together. When adding them to the bowl add the flour first, then the yeast on one side and the salt on the other. Ensure they do not touch until combined with the flour
  • Add the water and mix. When the ingredients have combined, cover the bowl and leave for 10 minutes.

2. Kneading

  •  Put water on your hands and the surface you are to knead on to repel the dough (you can use flour if you prefer). Knead the bread. Stretch the bread up and fold over, then turn the bread a quarter turn. Repeat this process 10 times. Put the bread in the bowl. Then cover the bowl and leave for 10 minutes
  • Knead the bread again, 10 times or until it starts to break or crack. Cover and leave for 10 minutes
  • Repeat this process twice more, so that it has had four kneads in total.

3. Shaping and prooving

  •  Shape the bread. Lay the dough out and take the
    top corners of the dough and fold prooving basket usethem in towards you. Flour the bread and put it in a proofing basket (recommended to keep the shape) or on baking tray  and prove in a fridge for a few hours until either you see air bubble or 
    until it has expanded to one and a half to 2 times its size (1-4 hours)
  • Knock it back to get the air out of it and shape it again.
  • Prove slowing in the fridge overnight

4. Cooking 

  • Remove/flip bread from basket, brush with a small amount of vegetable oil and slit with a knife. Place on baking tray.
  • Warm the oven 240 degrees then reduce to 200 degrees once the temperature has been reached. Put a cup of water in the bottom of the oven to create steam.
  • Cook for 35-40 minutes ntil it sounds hollow when you tap the bottom.

Enjoy!

Notes:

  • You will soon be able to buy unfortified flour from the Secret Bakery in the next few weeks.
  • Cold water is used in the recipe to slow down the yeast to create deeper flavours, this is also the reason a fridge is used to prove. If you need to make the bread quickly,  use warm water and prove in a warmer place until the loaf nearly doubles.

For more information about The Secret Bakery visit their website.

 


October: Brilliant BrowniesBrownies-Recipe-2-1200

Ingredients:
225g unsalted butter
100g milk chocolate
200g sugar
4 eggs
50g plain flour
50g cocoa powder

Method:
Oven on 160 C

  1. Melt the butter and chocolate together over a low heat. Stir frequently and put aside to cool.
  2. Whisk the sugar and eggs in a large bowl until combined (use a hand whisk)
  3. Add the chocolate mix to the bowl and whisk to combine.
  4. Sieve in the flour and cocoa powder. Mix together.
  5. Put into a 20cm square tin and bang on the worktop to bring the bubbles to the surface.
  6. Cook for 20-25 mins.
  7. Cool in the tin before cutting into small squares.

 


September: Sloe Ginphoto

Ingredients:
Sloes
Gin (the best quality you can afford)
Sugar

Method:
1. Pick as many sloes as you can.
2. Wash and freeze.
3. Fill a clean jar 2/3 full of sloes.
4. Add 1/3 of sugar and fill up with gin.

Leave for 2-3 months, turning occasionally.
Strain off the sloes and enjoy.

 


August:  No Churn Ice cream

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Ingredients:
300 ml double cream
175g sweetened condensed milk
(Possible flavours:  vanilla essence, pureed raspberries or other fruit, lemon curd, chocolate chips)

Method:
1. Whisk the cream and condensed milk together with the flavouring of your choice until the whisk holds a trail in the bowl.
2. Freeze for at least 6 hours before eating.

 


July: Gin and Tonic Cake20068338_10155575661148308_2077097135_n

Inspired by Spa Sweetheart Sue’s class winning cake from the Great Yorkshire Show, this month’s recipe is the Pudding Lane Gin and Tonic Cake.

 

 

 

 


June: Ginger SweetheartsIMG_1018

Ingredients:
100g butter
50g muscavado sugar
5 tablespoons syrup
225g plain flour
¾ teaspoon bicarb of soda
2 teaspoons ginger

Method:
Preheat oven on 170c

1. Melt butter, sugar and syrup together
2. Mix flour bicarb and ginger and then add the syrup mixture and give it a good stir.
3. Place on a piece of clingfilm. Roll up and chill in the fridge for 1 hour.
4. Sprinkle some flour and roll out the dough. Use a heart cutter to cut out the shape and place on a greased baking tray.
5. Bake for 10-15 mins then cool a little before removing from the tray.


May: Honey and Ginger CakesHoney cakes

Ingredients:
125g butter
75g light soft brown sugar
140g runny honey
2 eggs
225g Self Raising Flour
1 tsp ground ginger

Honey Glaze:
100g butter
70g honey
125g icing sugar

Method:
Grease 2 cupcake tins with butter.  Oven on 160 C gas 4

1. Beat the butter and sugar until light then add honey and mix again.
2. Beat the eggs and slowly add to the mix stirring all the time.
3. Divide between the buttered moulds filling each hole about ¾ full.
4. Bake for 15 to 20 mins until risen and springy. Cool on wire rack.

For the honey glaze:
1. Melt the butter and remove from heat.
2. Stir in the icing sugar and honey with a whisk.
3. Drizzle over the cooled cakes and leave to set.


April: Easter NestsChocolate-Easter-Egg-Nests-2-e1364346403349

Ingredients:
50g butter
100g milk chocolate
50g golden syrup
25g sugar
100g rice crispies
20 bun cases
A packet of mini eggs

Method:
1. In a large bowl melt the chocolate and sugar (in the microwave). Be careful not to burn it.  Give it a good stir.
2. In another bowl melt the butter and syrup ( again in the microwave). Add this to the chocolate mix in the large bowl and give it another good mix.
3. Add the rice crispies and stir until well coated.
4. Put a tablespoonful into each bun case and top with one or two mini eggs.

This is great one to make with the children.

Any cereal can be substituted and if you don’t have the other ingredients you can just use melted chocolate.

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