Give your weekend loaf a twist with this cider bread recipe from Baker Tom
www.bakertom.co.uk
For the sponge starter:
- Strong bread flour 100g
- Water 60g, at room temperature
- Fresh yeast a pinch
For the dough:
- Sponge mixture 160g
- Strong white bread flour 350g
- Wholemeal flour 150g
- Honey 50g
- Water 100g, at room temperature
- Cider 200g
- Fresh yeast 10g
- Salt 10g
Day one: the sponge starter
1. Mix the flour, water and yeast thoroughly. Cover and leave on the side for 18-24 hours.
Day two: the dough
1. Combine the sponge and the other ingredients, remembering to keep the yeast to the right and salt to the left of the mixing bowl.
2. Form into a dough and turn onto a work surface. Knead for 10 minutes, until the dough becomes smooth and elastic.
3. Place back into the mixing bowl and cover for an hour and a half.
4. It should now be double in size and ready to mould. Place back onto a lightly floured work surface. Shape into a bloomer, place onto a tray with greaseproof paper and cover to stop it drying out. After an hour the dough should’ve doubled in size and be ready for the oven.
5. Pre-heat the oven to 220°c/gas 7. Cut a leaf pattern into the dough. Place into the oven for 35–40 minutes and bake until golden in colour. Cool for 30 minutes.
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You will need
For the sponge starter:
- Strong bread flour 100g
- Water 60g, at room temperature
- Fresh yeast a pinch
For the dough:
- Sponge mixture 160g
- Strong white bread flour 350g
- Wholemeal flour 150g
- Honey 50g
- Water 100g, at room temperature
- Cider 200g
- Fresh yeast 10g
- Salt 10g
Method
Day one: the sponge starter
1. Mix the flour, water and yeast thoroughly. Cover and leave on the side for 18-24 hours.
Day two: the dough
1. Combine the sponge and the other ingredients, remembering to keep the yeast to the right and salt to the left of the mixing bowl.
2. Form into a dough and turn onto a work surface. Knead for 10 minutes, until the dough becomes smooth and elastic.
3. Place back into the mixing bowl and cover for an hour and a half.
4. It should now be double in size and ready to mould. Place back onto a lightly floured work surface. Shape into a bloomer, place onto a tray with greaseproof paper and cover to stop it drying out. After an hour the dough should’ve doubled in size and be ready for the oven.
5. Pre-heat the oven to 220°c/gas 7. Cut a leaf pattern into the dough. Place into the oven for 35–40 minutes and bake until golden in colour. Cool for 30 minutes.
