While searching around in the shops for the French T65 flour, I came across this organic high protein unbleached plain flour from Turkey, brought in by the brand “ Simply Natural”. The package is 900g with an expiry on 19/10/2017, and the product certified by Control Union. The flour is slightly brownish white, but this is to be expected if it’s unbleached. I liked that it was organic and unbleached.
I used this newly acquired flour to bake two raisin loaves using my own recipe in a semi-no knead method.
For the Starter.
3/4cup filtered water
1/4 tsp dry yeast
For the Dough:
3/4 cup filtered water
1 tsp sea salt
1 1/4 tsp dry yeast
50g soaked raisins.
The night before, mix the flour, dry yeast and water thoroughly, then cover the bowl and let this mixture proof overnight for at least for 12 to 16 hours.
The next day, mix in all of the starter into the measured 240g flour in a Kitchen Aid bowl, add dry yeast, salt and most of the 3/4 cup of water, leaving some aside for adjustment of the dough during mixing. As you get the right consistency, the dough does not stick to the sides of the bowl. When it becomes smooth and elastic, add in the raisins. Mix further until the raisins are evenly distributed, and then let the dough proof for 40 mins. inside the bowl.
After this time, remove the dough on to a floured mat, divided it into 2 equal halves, and fold the dough in to shape it to a boule or batard. I used proofing baskets which I have. Set the dough aside to proof for between 1 hour and 1 hr 15 mins or until it has risen to almost double it’s size. During this time heat up the oven to 240˚C with a shallow metal try inside.
When the dough is ready for the oven, score the dough surface with a sharp knife, and then place it into the oven to bake for about 30 mins. at a reduced temperature of 220˚C. Add 1/3 cup boiling water to the tray, and spritz water into the oven twice in the next 5 to 10 mins. When the loaves are golden brown, remove them and cool them on a metal rack.
Two other ways to tell if your bread is cooked well: Tap the bottom of the loaf. It should have a hollow sound. Better still, and I do this as well, take the internal loaf temperature. It should register over 90˚C to 96˚C. A thermometer with a probe that measures from -50˚C up to 300˚C is a worthwhile investment and is useful also when baking a meat roast.
“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning