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Recipe Submitted By: bakingmad
Spread out the time of hand baking by making the sponge the day before.
Fuller flavour and an artisan texture can be created at home in this way..... why don't you give it a try!
This recipe was first published in Allinson 'Better Bread Booklet' inspired by Dan De Gustibus.
| |
| Portions | 1 Loaf |
|---|---|
| Skill Level | Advanced |
| Average Rating |  |
| 100 grams | Very Strong White Bread Flour (Allinson) overnight sponge |  |
| 1 tsp | Runny Honey overnight sponge | |
| 0.50 tsp | Easy Bake Yeast (Allinson) overnight sponge |  |
| 75 ml | Warm Water overnight sponge, warm | |
| 245 ml | Warm Water warm | |
| 1 | Happy Eggs Yolk |  |
| 25 grams | Butter melted | |
| 1 tsp | Runny Honey | |
| 2 tsp | Salt | |
| 400 grams | Very Strong White Bread Flour (Allinson) | |
| 1.25 tsp | Easy Bake Yeast (Allinson) | |
Remember to review this recipe at www.bakingmad.com
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"I have been making this loaf since I read the recipe years ago. It is now my standard loaf. I have made at least 30 of these for friends up my local pub, they love it. Keeps fresh for ages, just cover with a cotton \'hat\'. Important: Unsalted butter, farm eggs, good honey, sea salt, filtered water, and most of all the overnight sponge. Good luck, Chris Amos."
14-01-2011 | Author: CAmos26986 |