- 2400g 'OR' flour
- 40g salt
- 35g yeast
- 1400g water
- for wholemeal use 2400g flour then 1600g water
- for granary use 2400g granary flour then 1400g water
- same ammount of yeast and salt for both
improved bread recipes
mark fletcher
10th February 2012
improved bread recipes
had to look at the new bread offering so played arround with various techniques.
this recipe we make just b4 dinner service, proove in the fridge overnite then roll and proove in the morning. giving a better crust and flavour to the bread
Ingredients
Method
mix flour with salt, yeast with the water, add yeasty water to the flour and mix for 4-5 mins to form the dough. If making white bread roll the bread in loafs, place on a baking sheet (gastro size) lined with parchment, cover the loafs then place in the freezer, at then end of the nite place in the fridge.
next morning bring the bread to room temperature, score the loaf and bake with part steam @200c for 15 mins then full roast for 15 mins.
if making the wholemeal or granary make the dough as above then place in sealed containers and proove in the frdge overnite, next morning, remove from fridge roll into loafs, proove,score then bake at 190c for 30 mins.
each recipe makes 6 loafs
this reciope when baked also freezes verry well just wrap in clingfilm and place in your freezer, can be reheated from frozen takes about 15 mins @150C
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
