Method
In a food mixer with dough hook, place the Sugar, Yeast, Flour, Salt, Oil, Bread Improver and Milk Powder into the bowl add ferment. Pour in the water and mix to a solid dough. Mix on low speed for 4-8 minutes.
Remove the dough from the mixer and place in a bowl. Cover with a damp towel and leave until the dough has risen by two—thirds of its original size.
Heat the oven to 250°C.
Keep 500g bake for next day ferment
Knock back the dough and shape as desired. Place it on a baking tray lined with parchment. Cover with a damp towel and leave until the dough has risen by two-thirds.
Leave to prove for 1 hour until they have doubled in size.
Bake immediately for 15-20 minutes for rolls and 40-45 minutes for loaves.
Spry with water (Commercial ovens will only take 8-12 minutes for rolls and 20-25 minutes for loaves.) Allow to cool before serving.
The Dough can be made the night before and the it just needs knocking and shapeing and left to prove for 1 hour
Bread Rolls Weighed 50g
Loaf Weighed 500g
Ripley Twist 250g Rye 250g White
Flour Pot 125g of two types
Small Flour Pot 25g of two types
To make this bread with a “ferment”, i.e. similar to a starter. Each time you make bread after that, just add the ferment to the ingredients above before mixing and working, and set aside a new 500 g piece in the fridge after the working. Using a ferment will give your bread an even better flavour.