Sponge dough - long with pics

[droverjess]

Hi
I started this bread yesterday, it is so long since I baked and I needed to test the oven in this house.

From this recipe http://www.guardian.co.uk/lifeandstyle/wordofmouth/2008/apr/17/crustofliving

Posting link due to copyright issues. The baker Andrew Whitley is a friend of mine. He wrote BREAD MATTERS

The dried yeast i used is  tradtional dried, for fast and easy blend yeast  use 2g

However on day two  at the mixing stage I add in another half a teaspoon traditional dried yeast, if easy blend use 1/4 tsp. for fresh add 5 gms. Just because I want a lighter loaf.

Here comes lots of pictures. Sorry for size.

First stage the sponge dough. Cover and leave overnight or a minimum of 8 hours. It does not have to be perfectlY mixed. A spoon will do.



Here it is the next morning. See how light and fizzy it is. The smell is divine under the cling film.


Next stage add in flour, and water. Not salt and butter yet.
Always add liquids first then flour. So sponge first plus water then flour.
I used kenwood as double quantity too much for Thermy


Knead 5 mins, wait 15 add salt and butter, knead 5 mins.
Put to rise in covered bowl. I went shopping and here it is risen on return.



As I had double quantity I made 12 x 95g rolls and one loaf




.

After proofing


Loaf tipped on to pizza stone covered with semolina and slashed along top.



Rolls 12 to 16 mins depending on oven.

Loaf 38 minutes in mine. Turn 180' half way and upside down for last 8 minutes.




Enjoy

[Cornish Cream]

Nice bread DJ

[achookwoman]

DJ,  glad to see you back into bread making.  Looks great.

[Wonder]

thanks DJ, I used to make a similar loaf and it was always lovely and crusty and light inside. I had forgotten how easy and lovely it was. It just needs planning to get the timing right.

[droverjess]

Thanks  chookie and everyone.

[achookwoman]

This is the one i make with a sponge.

[cookie1]

This looks superb DJ.

[judydawn]

Nice to see you back baking DJ, bet the house had an amazing smell whilst these were rising then baking.

[obbie]

Looks great DJ

[droverjess]

Thanks.

These 3 made the same way with 50g malted grain flour in the sponge. Again double quantity.

And two heaped t malt extract to final stage of dough when salt and butter added and 100g seeds (inc sunflower seeds, whole,oats, barley flakes etc)

Really good.

[achookwoman]

Looks great,  DJ.  Do you malt your own grain or buy it already made.  I buy mine from a beer brewing shop.

[trudy]

Thanks for all the pics.  The bread and rolls look great!!!

[droverjess]

Thanks chookie and Trudy.
I get my flour from here
http://www.shipton-mill.com

The master miller is totally brilliant and in a poor season like 2012 it is really important to have a good miller blending wheats from around the world to get good bread flour. If I just bought organic stoneground this year it could be terrible.
DD spent the summer testing grain and there was hardly any of milling quality where she worked and it will be a headache for all, farmers, merchants, millers and bakers.

Organic no 4 unbleached is my main flour. I like to play about and add all sorts. The men like it as white as poss, I like flavour.

The five grains I get from here too. I also have rye flakes. Look in their shop.

Just about to do anther order in about 10 days. Usually get 16kg sacks. Will push it over 30 to get free delivery by getting some 00 flour for pasta and plain and SR for baking. It will all come in.

[Frozzie]

Great looking bread and rolls DJ 😊

[Csoki]

Wow, that all looks great DJ! Love your rolls, I am yet to master good rolls for some reason.