Topic Originator: Bertiesback
Date: Sat 29 Dec 23:26
I used the recipe at the bottom but use strong Matthews Cotswold Eight Grain Flour 1.5 kg (Pack of 5) instead of the one mentioned.
I also used Ghee for the shortening.
I don't use the baking method shown I use a KitchenCraft 30cm Home Made Stoneware Round Bread Baking Cloche.
I heat the oven up to 245C for 20 mins with the cloche in it before I put the bread in to bake.
23 mins fully covered and 12-15 mins with the lid removed.
I've made this bread a few times now and I have increased the sugar to 12gms,
the salt amount I use is 16gms, dry yeast 7gms, 700ml of water at 103 F.
Post Edited (Sat 29 Dec 23:27)