Fresh bread

On the 13/08/2013 at 11:00hrs  I attended the stolen lamb In Wilmslow  Manchester
to learn on how to make Bread. On arrival I was met by the young inspired Chef Called
George Hadjiyiannis, he showed me around the restaurant, the olive bar and it had
a feeling like you where stepping back in time but with a modern twist.

The decor was very rustic with a wooden floor and on the walls were pitchers of family
members eating together in the village. I felt at home from the minute that arrived and
a short time after I was shown to the kitchen where the magic begun.




The young inspiring chef George first explained what type of flower to buy before
tempting to make bread. He stated that you need a good strong flour( for example:
flour that shows 00 is a good flour, or any that mentions for making bread).

He then went on to say that the best yeast to get is fresh yeast because its better
to work with and gives it a good taste, and stated that all you need after that is the mind
power and the energy to start making the bread. Below you will find the recipe that
was given to me for home cooks .



Materials that you will need

1 bowl to mix the ingredients in.

1 bread tray to place you dough in to cook.



Ingredients is as follows :

1kg-2kg of Strong bread flour

1 tsp of sugar

20-25g fresh yeast or 2 tsp of dried yeast

2x tsb of olive oil

pinch of sugar

and about 300ml of tepid water (  warm not cold about body temperature)

1) the First step is to add all the ingredients to a bowl except the water and
salt, slowly add the water and stir with a spoon until it starts to look like sticky
dough.

This is for fast yeast follow the instructions bellow:

tip: if using fresh yeast add it to 1 jug (600ml), dissolve 1 tsb of sugar in 150ml(1/4) of
warm water, and 1 part boiling, 2 part cold.

For fresh yeat at it in just over 1/4 of tepid water and leave in a warm
place for 15 minutes then add to your recipe.

Spinkle 1 1/2 tbsp of fresh yeast 20-25g amd whisk thoroughly.
Leave in a warm place for 15minutes. After 15 minutes whisk again
and use as directed in your recipe.

2) In the mean time set your oven to 60c with fan and that where we will
rest the dough to rise.

3) lightly flour your work surface and empty the dough and start kneading the dough.
    knead the dough for around 10 minutes, so that the mixture forms a rough dough.

Tip: Push the dough out with the heel of you hand in one direction,then fold it back
 on it self.  Turn the dough about 90 degrees and repeat. Kneading the dough this way
has two benefits one you release you stress and two it stretches the gluten and makes it
elastic. If the dough sticks to your hands add more flour to them so it dosent stick.

Grease you bread tray and place the loaf in the add a pinch of salt on top,
place in the oven and leave it around 30- 1 hour to rise. Once it doubles in
size Increase your oven to 250c and allow it to bake. It takes around
30 minutes to bake, Once it has risen and gone golden then it cooked.
To check take it out of the oven and tap it gently underneath, it should
sound hollow. Turn onto a wire rack to cool