English muffins

 Muffins

What you need

1 teaspoon salt
450g strong bread flour
1 teaspoon sugar
7g satchel of dried yeast
300ml tepid water
(Note:  can add fruit and spice to make fruit muffins)

What you need to do

Mix all dry ingredients together in a bowl, add the liquid and mix together (even use mix master) until combined and smooth. 

Cover bowl and rest in a warm place until doubled in size.

Knock dough back gently in bowl and rest 5 minutes.

Place on lightly floured surface, roll out until about 1cm thick.  Cover with cloth and rest 5 minutes.

Using a 9cm round cutter and cut your muffins and place on baking sheet, cover and rest 30 minutes.

Pre-heat oven 200 degrees.  Bake muffins for 5 minutes, then turn and bake a further 5 minutes.

Cool on rake.

Sough Dough Loaf

Sough Dough Loaf

What you need

500g bread flour
280g water
200g sough dough starter 
2 teaspoons salt

What you need to do

Combine water and starter, whisk to combine, add flour and salt, mix to form dough, shape into round, place in bowl cover and rest 10 minutes in a warm place.

Oil work surface, using Dan Lepard method knead dough for 10 seconds, shape into round and return to bowl, cover and rest in warm place.  Repeat twice more, on third knead rest 30 minutes.

Stretch dough and fold into envelope, shape into round and rest 1 hour.

Repeat two more times.

Either make one large loaf, shape as Dan's method.  OR divide in two shape and place in baskets rest for two to three hours or until risen.  

Heat oven to 200 degrees, bake in tins (with lid i use cake loaf tins) for 40 minutes.  Remove lid and bake further 10 minutes.  Cool on racks.

Basic white loaf

Basic White Loaf

What you need

325g water
500g plain flour
2 teaspoons salt
1 satchel of yeast 

What you need to do

Combine ingredients, shape into ball, leave to rest 10 mins.

Oil work surface, knead for 10 seconds (Dan Lepard method), shape to ball and rest 10 minutes.

Repeat two more times, on third knead rest for 30 minutes.

Grease and flour deep loaf tin, divide dough into two equal balls and drop into tin side by side.  Cover and rise in warm place for 1 to 1 1/2 hours.

Bake in 200-degree oven for 25 minutes.