I happen to read this article from Weekend Today. The following are extracted from Weekend Today on 2 Oct 10. I love this tip from Clarke “for baking bread is patience”. I think I am lack of patience when come to bake bread.
Sally Clarke’s tips :
- Always preheat the oven to just below the baking temperature. Once the bread is in the oven, turn it up to the correct temperature – this will give the dough an added “lift” as it rises in the heat.
-
Bottom-baked loaves look most authentic and hand-shaped loaves always look more beautiful than machine shaped, as each has its own individual style. For best bottom-baked results, use a clean terracotta roof tile, pre-heat in the oven, then place the shaped loaf on top.
-
As water is one of your core ingredients, it’s worth having the best. Use purified water – it makes for fresher tasting loaves. An average domestic water filter works fine.
-
Use organic flour. The difference in flavour is noticeable, and you can feel the difference in quality from the mixing stage.
-
Use sea salt instead of everyday table salt. Sprinkle on top of a rosemary bread before it goes into the oven for added crunch and flavour.
-
Always use good quality ingredients. The finished article is only as good as the ingredients put into it. Cheap walnuts, for example, can have a nasty texture and rancid taste.
-
When the bread is ready to bake, brush the dough with egg or milk before it goes into the oven.
-
You’ll need essential tools: A Stanley knife or a very sharp razor blade to score the bread just before it is placed in the oven. This will increase crustiness and enhance the look of the loaf.
