- 1925 Baguette -

1,000g White flour
18g Salt
10g Yeast
800g Water
Dough yield 1,828g

1. Calculate the water temperature to yield 22°C dough
2. Mix on 1st speed for 3 to 4 minutes.
3. Allow to rest for 5 minutes.
4. Mix on 1st speed for an additional 3 to 4 minutes to form a rough dough.

Fermentation schedule

00:00 End of mixing
00:15 1st turn
00:30 2nd turn
00:45 3rd turn
01:00 4th turn
04:00 Divide and preshape
04:40 Shape
05:30 – 05:40 Bake at 235°C for 25 minutes approx.
06:05 Loaves baked

- Polish Rye Bread -

Makes 1 loaf

500 ml Eureka Mills stone ground white bread flour
500 ml Eureka Mills stone ground Rye flour
2 tsp caraway seeds
2 tsp sea salt
28g fresh yeast
190 ml milk, lukewarm
190 ml milk water, lukewarm
1 tsp honey
Flour for dusting work surface
Flour for dusting bread
Baking tray greased

1. Mix together the flour, caraway seeds and salt in a bowl and make a well in the centre.
2. In a small bowl, mix the yeast with the milk and honey.
3. Pour into the centre of the flour, add water and gradually incorporate the surrounding flour mixture until a dough forms.
4. Turn out the dough onto a lightly floured surface and knead for 8 – 10 minutes, until smooth, elastic and firm.
5. Place in a large, lightly oiled bowl, cover with lightly oiled plastic wrap and let rise in a warm place, for about 2 hours, until double in size
6. Turn out the dough onto a lightly floured surface and punch down, shape into an oval loaf and place on greased baking sheet.
7. Dust with flour, cover with oiled wrap and let rise on a warm place, for 1.5 hours, or until double in size.
8. Pre-heat oven to 220°C.
9. Using a sharp knife slash loaf with long cuts, lengthwise about 5 cm apart.
10. Bake for 30 – 35 minutes or until the loaf sounds hollow when tapped on the bottom.
11. Transfer loaf to wire rack and set aside to cool.

If using easy blend dried yeast – Mix 1 sachet yeast with the flour, caraway seeds and salt. Proceed with the recipe, adding all the liquids at once.

- Basic Bread Dough Recipe -

Dry ingredients:

500g Eureka bread flour / Brown bread flour
1 x packed instant yeast
1 x teaspoon sugar (if you are using dry instant yeast)
Salt to taste

1. Mix the above in a large bowl
2. If using easy blend dried yeast – Mix 1 sachet yeast with the flour and salt.
3. Proceed with the recipe, adding all the liquids at once.

Wet ingredients:

+/- 400ml warm water
50ml olive oil

4. Add the water and oil to obtain desired consistency
5. Kneed well for a minute or two
6. Allow to stand in a warm area to “prove”
7. After about 20 minutes, “knock-down”( kneed again)
8. Shape as desired.
9. Place onto oiled oven tray.
10. Allow to rise for 10 minutes.
11. Bake as 180 - 200°C till golden brown.

- Spikkelbrood -

Bestandele:

700ml kookwater
70g botter
2 teelepel sout
2 eetlepel suiker
1 eier
30g vars(nat) Suurdeeg 100ml louwarm water
1750ml(7 koppies) Eureka Witbroodmeel
500ml(2 koppies) Eureka Bruinbroodmeel

1. Giet kookwater oor botter, sout en suiker.
2. Laat afkoel tot liggaamshitte.
3. Los vars suurdeeg op in ekstra 100ml louwarmwater.
4. Klits dan tesame met eier in die bottermensel.
5. Roer bruinmeel en helfte van witbrood deurmekaar en voeg suurdeegmengsel by meelmengsel en klop vir 3 min met ‘n lepel.
6. Bedek en laat staan tot dit lekker kan “spons”(+-15 – 30min in winter).
7. Klop nou die res van witbrood by en begin deeg knie tot deeg mooi fyn en egalig is.
8. Laat weer rys tot dubbel grootte.
9. Keer dan uit en knie dit liggies af en sny dit in 4 stukke.
10. Laat deeg ‘n oomblik rus terwyl jy 4 broodpanne smeer (220 x 110mm).
11. Plaas deeg in panne en laat op beskutte plek staan om goed uit te rys.
12. Voorverhit oond 200°C en bak brode vir 10 min.
13. Verlaag temp na 180°C en bak verder vir 25-30 min tot brode mooi goudbruin is.
14. Keer uit en smeer brode dadelik met botter aan sy bokante.

- Country Loaves -

Prefermented Dough:

500g White flour
5g Yeast
9g Salt
350g Water
864g Total

1. Mix on 1st speed for 3 to 4 minutes to form a rough dough.
2. Cover and allow to ferment for 4 to 5 hours at room temperature, or 1 hour at room temperature and overnight in the refrigerator.

Dough:

350g white flour
150g whole meal(15% of total flour)
350g water (=70 total water)

15 – 20 minutes rest

7g yeast
9g salt
864g prefermented dough
Dough yield: 1,730g approx.

1. Calculate the water temperature necessary for 22°C dough.
2. Mix the flour and water only for 3 or 4 minutes on 1st speed to form a rough dough
3. Allow to rest for 15 to 20 minutes.
4. Add the salt, yeast, and preferment dough and mix on 1st speed for 3 to 4 minutes and on 2nd speed for 1 to 2 minutes, as necessary to form a smooth dough.

Fermentation schedule

00:00 End of mixing
00:30 Give a turn
01:00 Divide and preshape
01:40 Shape
02:40 Bake at 220°C for 45 minutes approx.
03:25 Baking complete

Walnut bread or raisin bread: 350g per kg of total flour, or 20% of dough weight to be added at the very end of mixing.