Winter's Return
There we were, somewhat smugly thinking we had made it to February without any real signs of Winter, when BAM, overnight snowfall has transformed this corner of East Sussex (and most of the country it seems) into a winter wonderland! In the back of my mind I had been thinking just last week that back in New York February is considered the snow month. This is the time when some of the biggest storms dump tons of the white stuff on the city (very) briefly transforming it into a white-blanketed, strangely muffled metropolis before the snowplows and churning traffic triumph once again, piling the snow at the sides of each street, burying parked cars for weeks, and turning the simple act of crossing the road into a mini Himalayan hiking adventure.
Here in the English countryside it's a bit different of course - there being virtually no road plowing near us - even though on my way home yesterday I saw 3 brand-spanking new gritters fitted with snowplows making their way down the A21. It does mean it's lovely and peaceful, and the white snow stays white that little bit longer than in the city, but as an American from the a part of that country used to dealing with snow every year, it never ceases to amaze me at how little priority is given to making the roads and pavements clear of snow when we are hit with a storm (which seems to be an increasingly regular occurance).
For this very reason, we took the decision to ancel our class yesterday. Even though the storm eventually came on Saturday night, the weather forecasts on Friday morning warned of snow during the day on Saturday, and we had to decide about the class then to give the attendees fair warning. Knowing how treacherous the roads and lanes around the bakery can get in wintery conditions, we felt that cancelling the class was the only responsible thing to do, despite disappointing those who were coming. Hopefully we'll get them all onto other classes or try to find a time they can all re-convene and add a make-up date for them.
Now, this winter weather is the perfect opportunity for doing a spot of afternoon baking. Here's a simple recipe for a humble white loaf that you could make in the afternoon to have with dinner:
Classic White Loaf (makes 1 large loaf)
580g Strong White Bread Flour
10g Salt
12 g Fresh Yeast or 6g Active Dried Yeast or 5g Instant Yeast
350g Warm (not hot) Water
Combine all the ingredients in a bowl and mix together. Once a rough dough is formed, dump the mixture on the table and knead vigorously for 8 - 10 minutes (this willget you nice and warmed up if you've been out playing in snow!). The dough should feel silky and pliable. Oil your bowl and put the dough in it. Cover with cling film and leave to rise in a warm place for 45 minutes.
After 45 minutes, the dough should be nicely risen. Knock it back gently by pressing down in the centre and pulling the sides of the dough into the middle. Turn the mass of dough over (so it's now upside down), cover again, and leave to rise another 15 - 20 minutes.
Pre-heat the oven to 200° C (400° F)
Take the dough out of the bowl and form it into the shape you want - if using a tin, make sure to oil it and warm it first, if you want a more free-form loaf line a tray with baking parchment or silicone paper first. Cover the moulded dough with a teatowel topped with plastic, and leave to prove for about 30 - 45 minutes or until will risen. poke your finger into the dough gently and see if the impression made by your finger remains. If so, the loaf is ready to go into the oven.
Bake at 200° C for about 30 minutes or until golden. Check for doneness by rapping the loaf on its bottom and listening for a hollow sound.
Happy Winter Baking!
PS We are looking for an assistant baker to halp with bread production and to make croissants, etc. The job involves a wroking week made up of 3 nights and 2 days. If interested, and for more details, give us a ring on 01580 831 271.