improved bread recipes

mark fletcher

mark fletcher

10th February 2012
mark fletcher

improved bread recipes

had to look at the new bread offering so played arround with various techniques.
this recipe we make just b4 dinner service, proove in the fridge overnite then roll and proove in the morning. giving a better crust and flavour to the bread


  • 2400g 'OR' flour
  • 40g salt
  • 35g yeast
  • 1400g water
  • for wholemeal use 2400g flour then 1600g water
  • for granary use 2400g granary flour then 1400g water
  • same ammount of yeast and salt for both


mix flour with salt, yeast with the water, add yeasty water to the flour and mix for 4-5 mins to form the dough. If making white bread roll the bread in loafs, place on a baking sheet (gastro size) lined with parchment, cover the loafs then place in the freezer, at then end of the nite place in the fridge.
next morning bring the bread to room temperature, score the loaf and bake with part steam @200c for 15 mins then full roast for 15 mins.
if making the wholemeal or granary make the dough as above then place in sealed containers and proove in the frdge overnite, next morning, remove from fridge roll into loafs, proove,score then bake at 190c for 30 mins.
each recipe makes 6 loafs
this reciope when baked also freezes verry well just wrap in clingfilm and place in your freezer, can be reheated from frozen takes about 15 mins @150C

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