Weekly Recipe From The Award Winning Chef Alan Paton
Author: Alan Paton | Published: 6th June 2013 16:00 |
The Chef's Bread
Alan Paton is the Award Winning Chef from the Stoke by Nayland Hotel
Basic bread recipe
1kg strong flour (white, wholemeal, rye or granary)
30g salt
30g sugar
50g unsalted butter
80g fresh yeast
Warm water to bind
Method
1. Mix all ingredients together in Hobart mixer until dough formed
2. Divide into 3 equally weighed pieces
3. Add required flavours to each piece of dough
4. Return each dough and flavours to mixer and continue to mix until fully developed dough forms. Pull dough apart with hands until it stretches enough to almost see through it.
5. Prove once for roughly 30 mins or until doubled in size, knock back, mould into loaf shapes and prove again until double in size again.
6. Pre heat oven to 200 degrees c with 30% steam if you have the option and bake for 22-24 mins or until hollow knocking sound when tapped lightly on the bottom. You could place a pan of water in the oven – approx 1litre.
As regards to flavours you could incorporate your favourite herb or cheese or even just experiment, one of our favourites is using white chocolate buttons with crumbled blue cheese.
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