This is based on a recipe in Richard Bertinet's Dough (ISBN 9781856267625).
For the ferment
For the dough
- 10g fresh yeast
- 450g dry cider
- 150g water
- 750g strong white bread flour (I use very strong Canadian flour)
- 250g rye flour
- 20g salt
- Mix the ingredients for the ferment, having dissolved the yeast in the water and place in a covered bowl in the fridge overnight.
- In the morning, remove the ferment from the fridge and bring to room temperature.
- Dissolve the yeast in the water and mix with the remaining ingredients.
- Knead the dough in your preferred manner.
- Shape into a ball and leave in an oiled bowl, covered with clingfilm for about an hour.
- Remove from the bowl, re-shape the dough into another ball and return to the bowl for another hour.
- Divide the dough into 2 or 4 and shape as desired.
- Allow to prove, covered, until almost doubled in size.
- Make cuts if desired.
- Bake at 230° C (450° F - gas 8) for 45 minutes, reducing the heat to 200° C (400° F - gas 6) after 10 minutes.
- Once baked, allow to cool on a wire rack.
My oven is rather tempermental so check your bread towards the end of the cooking time.
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.