Bread Dough by Ratio

Freshly baked bread smells divine!

Baking bread has to be one of the most soothing activities I can think of. There's something magical about bringing the yeast to life and watching the dough grow. And nothing beats kneading dough for catharsis. If I'm feeling crabby at someone or frustrated at the world, bread dough can soothe me in a way that very little else can. And the smell of freshly baked bread.... Heaven!

There are some important facts to note about bread dough.

• If you have access to instant or live yeast, you are likely to have better dough than if you have only dried yeast.
• The more yeast you add, the faster the dough will rise, but that doesn't necessarily make for a better dough.
• Leavening a dough for longer can make for a more flavoursome dough... but it is possible to allow a dough too much rising time (thereby killing the yeast - remember yeast is alive).
• Sugar is important. This is what the yeast feeds on.
• You must knead the dough, allow it to rise, knead again and allow to rise before baking. The second kneading is very important. It helps to redistribute the yeast more evenly through the dough and makes for a more evenly risen bread.
• Baking the bread with a tray of water in the oven helps to achieve a moist, fluffy bread.

So here's the recipe that I'm using at the moment. It's a good simple recipe and is based on Michael Ruhlman's recipe in his Ratio book.

Ingredients (based on the ratio of flour : water = 5 : 3)

• 500g plain (baker's) flour
• 300 - 350g water (warm - I heat it up in the microwave for 1.5 mins)
• 10g salt
• 1 tsp yeast (instant)
• 50g butter (softened)
• enough sugar to start the yeast (1.5 - 2 tsps roughly)

Method

• Preheat oven to 200C.
• Measure the flour, salt, yeast, sugar and butter in the bowl of a food processor.
• Mix using a dough hook and add the warm water while mixing. Stop adding water as the dough comes together.
• Do not overmix in the food processor. Remove the dough and knead by hand.
• The dough is sufficiently kneaded when you can stretch a small piece of it into a translucent sheet without tearing it.
• Place in a lightly oiled/greased bowl, cover with plastic wrap and place in a warm spot to rise.
• When doubled in size, remove from the bowl and knead again. The dough is ready when it is springy and hard to knead.
• Place in a lightly oiled/greased bowl, cover with fresh plastic wrap and place in a warm spot to rise again.
• When risen, the dough can be shaped (into a loaf tin, into a plait, into a round loaf - whatever shape you like).
• This is when you might add sea salt, sesame seeds or poppy seeds to the top, or brush with milk for a nice glaze.
• Place a tray of hot (or just boiled) water in the oven as a steam bath. Place the bread dough in the oven.
• Bake for 20 - 30 minutes or until browned and it emits a hollow sound when tapped.
• Allow to cool in the tin for 10 minutes before turning out onto a board to cool completely.
• Cover in a clean tea towel and store in an airtight container.

Spring onion and sea salt encrusted bread

Remember this is a fresh bread and meant to be eaten within a day or two. It's so delicious, it doesn't usually last more than a day in our house anyway!

You can jazz it up in all sorts of ways. Add cheese, grated potato, sprinkle coarse (sea) salt on the top, brush with milk (makes a lovely glaze), sprinkle sesame or poppy seeds - whatever takes your fancy. You'll probably find that you experiment more once you've made this dough a few times.