Brighton bread 2

USo, 

750g flour, 4tsp sugar.

450ml water, 1tsp sugar, 4tsp yeast

This time, instead of slooowly pouring it in, i just got on with it.

Oven is closer to 30-35 (its a random guess anyway)

10 mins kneading, nearly forgot the salt again. Two fat pinches, another couple of minutes kneading.

Last time, I had forgotten to take the dough out and oil the bowl before rising.

It looks really good. Lovely warm soft dough.

Time to punch down.

Squeezed all the air out with my fingers while throwing flour around and flipping the dough over.

Shaped the bread, oiled the pans AND the glad wrap.

Back in the proving oven for 25.

Took out with 11 mins to go because they were pretty big.

Sitting out with glad wrap off.

Oven at 240 again, bread does not sound hollow, but the colour is as dark as i want it.

Appears to have shrunk instead of grown.

Waiting now for the taste test.

Soo much better.

1st Brighton Bread

Its about 18* in the house, grey day.

750g allinson very strong white & 4 tsp billingtons light muscovado

(Handful removed)

4tsp allinson dried active in 500ml warm water & 1 tsp billingtons light muscovado

Oven on approx 25* with water in bottom

Yeast mix has about 1cm froth, lets go.

Mix looked ok with about 50ml to go, put it in anyway.

Looks too wet..

10-15 mins later, looks ok

Added three fat pinches of maldon flakes and another 5 mins of kneading.

Covered in glad wrap, average height @ dark stain on pin.

Set timer for 40 mins

punched down and split into two.

Put back in 25* oven for 20 mins

Bloody glad wrap wrecked my bread!

Put into 240* oven, but the rack was on the bottom.

Mucked about getting the bread onto the midfle shelf, checked temp, wax down to 190*.

Looks a bit dark. Flour is spread on top for the camera (white point)

Tastes ok, has a crumpet texture.

Maybe too wet. Could spend less time in the oven.