Bullard's Bread

Di was chatting with John Bullard last night at the EGM.
They were discussing the way ahead; how to get beyond the current crusty staleness; how to provide for the members whilst making some dough at the same time.
It seems that John got the wrong end of the (French) stick...
(I love the 'eat cold' direction at the end...)


Bullard's Guide on How to Make Great Bread


This is my recipe for making really great bread.
My idea of great bread is a robust, French country loaf.
Lots of flavour in the crust, and an open texture with big holes.
It makes awesome toast.
This recipe involves no kneading.

1. Put half a pint (10 fl ozs) of water in a medium size bowl.
2. Add half a teaspoon of dried yeast (doesn’t need any more), stir and dissolve.
3. Add 8oz white or wholemeal bread flour.  Mix with a knife (doesn’t matter if there are a few small lumps)
4. Cover and leave for 12 hours (overnight). I usually do this around 9pm, so that it is ready to use in the morning.
5. Add one teaspoon of salt (around 15 grams)
6. Add 8 ozs of white plain flour.  Mix until lump-free (I use a mixer) 
7. Tip it out onto the worktop and cover with the bowl (there needs to be plenty of room for it to expand).
8. Leave for 45 mins
9. After 45 mins, slide a knife under the dough (about 1/3 of the way across) and lift one side and gently stretch the dough and fold it over the centre.  Do this for all four sides.  Replace Basin.
10. Repeat steps 8&9 three more times ie. It should take 3 hours in total
11. Ten minutes before the last stretch, put the oven on max (as hot as it will go).
12. When you have done the last stretch, dust the top of the dough with flour, then dust a rimless tray.  Place the edge of the tray next the dough, and using the knife lift the side opposite the tray and roll the dough onto the tray. Dust the ‘new’ top of the dough.  Get a very sharp knife and place one hand very gently along the top of the dough, then make an incision across the top (using your hand to gently hold the dough).
13. Put the dough in the oven and leave it for 30 minutes, by which time it should start to darken.  (if your oven is extremely hot you will need to reduce this time).  Turn the oven down to apprx 180º C, and leave for a further 20 mins.
14. The crust will be very hard initially, but will soften after 1 day.  Eat cold.

                                                                                        

Notes.    

• If you use more water (11 or 12 ozs), you get a higher rise and more open texture, but the dough is tricker to handle and will need longer at 180° C.
• If you use 100% bread flour, the bread will be harder, use 50-75% bread flour.
• 100% wholemeal flour does not rise as much and will be heavier.