This is the first…
The progenitor of all others…
The Alpha Recipe…
This felt seasonal…
As this is the First Daddy Chef recipe I must apologise for the length and relative complexity because whilst bread is simple, it is far easier to write about it, than it is to get it right.
I will make it easier after this – I promise, sort of, maybe…
This is where the idea first burst forth from the mind of TBH and The Tale will tell;
“For it was her idea that I should channel my cooking and endless social media posts into something more constructive than showing off and boring my friends at parties”
So for your delight & delectation I give you the
“I’m Sorry I Knocked You Up Loaf”
This recipe is like many other bread recipes, the only difference being the ‘Sponge Method’ which I find gives a better end result (In my opinion), if you have somewhere that runs to 25°c or higher (an airing cupboard or outside in a Tropical Country) it will ferment/prove quicker.
From a personal perspective, this kind of task is what I call a ‘Clarity Task’ – it gives me something to do with my hands, and provides an amount of mental application but also affords me the chance to think and maybe ruminate on an idea.
In this case; the realness that is Parenthood.
Everyone benefits from some time contemplating a situation and I have never been the best at meditation. Just ask anybody who has ever met me, taught me or worked with me, ever.
This is my version of finding my inner calm, baking this gave me the confidence of turning the initial idea of my Instagram exhibitionism into something for you all to enjoy and the reasoning behind it all.
Whilst many people will contradict my view of Bread and in-turn gluten, the mythical many headed beast so maligned by current eating habits. The act of fermenting, kneading, shaping, baking and sharing a loaf of bread is so consistently engrained within our Civilizations that it must be regarded as one of the most nourishing foods to feed someone.
Plus, anyone who has ever eaten a warm loaf of bread with butter will totally understand how astonishingly good homemade food really tastes. When you have a pregnant wife, who craves carbohydrates and is fending off the constant low-grade nausea she is suffering through, you oblige in any way possible.
All the best
Goose
Brown Loaf
75g Strong White Flour
425g Strong Wholemeal Flour
10g Salt
10g Sugar
25g Vegetable Oil
7g Yeast
345ml Tepid (Blood Temperature) Water
Take all the warm water, add 75g of White Flour + 25g Wholemeal Flour, Sugar & Yeast
Mix all the above ingredients into a Batter ConsistencyLeave to Prove for 10-15 mins. It should double in size & this is now referred to as ‘A Sponge’
Take the sponge and add the Salt, Oil & the Remaining Bread Flour, mix into a dough and knead for 10-15 mins. I suggest a dough hook attachment on a mixer (Should only take 7-10 mins) or by hand if you fancy a workout.
You may need a little extra flour to get it to the right consistency.
When you hand knead use neutral oil on the surface to knead, rather than flour. Too much flour will alter the texture of the bread and the Bread Flour will not hydrate in the correct fashion.
Once the dough starts to form more elastic gluten strains you should be able to perform the ‘Window Pane Test’. This allows you to pull apart a corner of the bread a be able to see through it without the dough tearing.
Put it back into a lightly oiled bowl and allow it to Prove for 30/40 mins until it has doubled in size.Cover with a damp tea towel or cling film.
Turn your oven onto the highest possible setting and place a deep baking tray in the bottom of the oven - 225°c for most domestic ovens.
Have only 1 shelf in the oven, if the bread rises too far it could stick to a shelf above…
(This will have the added bonus of heating up your kitchen, quickening the proving process.)
Take the bread and “Knock it Back” – removing all the lightness and form it into a desired shape by flattening the dough, folding the corners into each other and rolling it into a ball.
I use a Spring Form 20cm Round Baking Tin (9cm Deep). It works nicely and makes for a simpler bake as you can release it easily at the end.
Once shaped into a ball, place the dough with the join/edges facing down to the bottom of the tin. Cover with a damp tea towel or cling film.
Prove for a further 40 mins or until doubled in size. This final step is crucial and the better the Final Prove, the better the flavour and less likely it is to crack or taste of yeast.
Score the bread with a very sharp knife (or razor blade) to allow the bread to expand without the bread exploding.
(The classic wheat sheaf shape is in my photo)
Put your bread into the middle of the oven and throw a cup of hot water into the bottom of the oven, this steam will give a nice crust to the final bread.
Bake for 20 mins or until Deep Brown.
USE OVEN GLOVES – Remove the Bread from the oven & tin. Turn out of the mould and bake for a further 5 mins upside down in the oven. This ensures it has an even crust all over.
USE OVEN GLOVES – Remove the bread from oven, it is ready when knocking on the underside of the loaf you should hear a nice hollow sound.
Allow the bread to rest for 30 mins before eating – it will be too hot straight away, give you a tummy ache if eaten too soon and will remove all the skin from your soft palette.