Here is a recipe and simple method (with additional notes) for producing excellent bread with an open crumb structure (compare the Standard loaf). Pictures of sample products are shown at the bottom of Judging success.
Ingredients
None of the quantities, temperatures or timings are critical, but volume measurements can be speeded up by using a measuring cylinder which when full, accommodates the required amount of flour. Additional marking can make it also suitable for measuring water.
a) Quick only. No kneading is involved in the Quick method.
b) Use a bread baking tin of about 1.5 litres capacity.
c) Use strong wholemeal or strong white flour, or a mixture of both. White flour weakens the flavour but enables the dough to rise more.
d) The water should be at about 40°C. This may be obtained by mixing 1 part boiling water and two parts cold tap water (at about 10°C), but note also Experiment No 2 and note h.
e) The salt strengthens the gluten and limits dough softening during fermentation. It has a moderating effect on yeast activity, making more sugar available for crust browning, although the effect is only evident with Standard bread. Salt also enhances the flavour of the bread. It enhances the keeping quality of bread by helping to maintain the moisture content. It inhibits mould growth to some extent.
f) Quick only. Choose any type of yeast. Use 7 gm (2% of the flour weight) of Fast Action Yeast mixed dry with the flour. Alternatively, use a similar amount of Dried Active Yeast rehydrated according to the manufacturer's instructions. Add about 2.7 gm (0.7%) of sugar to the mixture when using dry yeasts. If you are using fresh yeast, 12 gm (3.4% of the flour weight) should be mixed in enough of the warm water to disperse it freely, then added to the other ingredients. Once you have achieved good results using these methods, try to reduce the yeast content, balanced with enough water, so that the dough matures in about 40 minutes at 20°C; this will give bread with better texture and flavour.
g) Use a high temperature cooking fat such as Cookeen or Trex. The fat coats the gluten strands, acting as a lubricant to enhance gas retention and so improve the general build of the loaf.
h) Quick only. The volume of water required depends the crumb texture that you prefer in the finished loaf. Quick bread doughs need to be softer (wetter) than those for methods which include kneading stages, e.g. Standard bread, to facilitate rising. For producing bread like Photo A about 245 ml (70% of flour weight) is used. The aim being to wet all the particles in the dough with minimal excess water in the voids between them (mixing of this stiff dough has to be completed using bare hands). For producing bread like Photo B about 300 ml (86% of the flour weight) is used. The dough should be just wet enough to allow mixing using only a wooden spoon. Once you are confident about the volume of water you need, mixing is made easier by adding all of it to the mixture at once.
i) Quick only. The dough should finish rising (at least to the top of the 1.5 litre tin) in about 40 minutes depending on the water content, yeast content, temperature and the variety of flour.
j) The conventional temperature range for rising is 27 - 38°C, becoming faster towards the upper limit of the range.
k) To remove the loaf from the tin, invert and shake it. Leave the hot loaf on a rack to cool for about three hours. If the loaf has adhered to the sides and/or bottom of the tin, wait for about 45 minutes for some water vapour to condense on the inside of the tin and lessen the adhesion (the tin must be placed upright so that the condensate does not drain away). After removal of the loaf, it will dry out if aired whilst still warm. If the loaf is left in the tin to cool completely it will become sodden. In this case it may be made eatable at least, by letting it dry on a rack in a warm oven. (These problems are less likely to occur with Standard bread).
l) If the dough expanded to overflow the tin, the overflowed parts should be sliced off with a knife after baking to allow the loaf to be removed (you may have made excess mixture or used excess water).
m) Wash the utensils soon after use; flour and water make an effective glue which sets hard.
n) Storage conditions prior to use should be cool with ventilation. Storage for future use should be at -5°C.