Brighton bread 500g

So With 750g flour, I end up wit 2 small loaves or one huge one.

Gonna try 500g flour/320g water/4tsp sugar

3tsp yeast/1tsp sugar

This makes the sugar content higher, but i find it toasts better...

Mix up the sugar/flour

Whisk the sugar/yeast

Have a beer.

Fold it all in with a spatula and have more beer

Make it climb the hook twice, add 2 fat pinches of salt

Make it climb again.

Put the bread in a too-large bread tin, rise it, realise, get frustrated and squish into a smaller tin

Brighton bread 6.. Or 8 i dunno

4tsp yeast/1tsp sugar, whisked into 500ml warm water, left for 10 mins

750g Waitrose canadian very strong flour/5tsp sugar

Spatula folds the water in, leave for 10 mins.

Make the dough climb the hook then scrape it off. Doo this 3 times, then add salt and do it again.

Mebbe it only needs to do it twice.

This lot has to prove in the fridge cos I gotta go out.

Hopefully 2 hours..

This is too big...

Looks cool tho.

Punched down, shaped, half of it is frozen the other in the bread pan, for second rise.

Forgot to oil the plastic covering and the top of the bread is torn, no matter, in the oven at 200.

20 mins.

The bread is very very dense, and did not fully rise.

Its good, but not amazing. I blame the overproofing.

Brighton bread 4

Yeh, didnt post #3..

Again,

750g flour, 4tsp muscavedo

4tsp yeast, 1 tsp caster and pinch of flour

Yeast mix whisked and left for 10 min

Poured in with 25ml oil and kneaded fir 8 mins

Looked dry, added shotglass of water and 2 fat pinches of salt, kneaded for another 4 mins

Pulled out, oiled bucket, left to rise on bench. Ambient temp 20.2, 60% humidity, 1 hour

Forgot to cover it!

Punched down, covered and left to rise again 1 hour

Punched rested shaped 30 mins

Baked for 20