I live in UK.
Have developed a recipe, over a number of years, based upon one found in a book by James Martin.
600g white Bread flour. (about 14% protein)
400ml water, about room temp.
10g bran
10g rape seed oil
10g salt
10g easy bake yeast.
Mix and kneed in 1500W electric mixer with dough hook, slow speed gradually increased to med. Continue until the dough passes the window test.
Initial rise about 30 mins. Divide into 12 rounds. Rise again for a couple of hours. Bake at 220C 17 mins.
I store my flour in a cool dry cupboard, It is alwasy loose, free flowing, without any lumping.
I store my yeast in a seal tin in the fridge about 5C. It is always loose and competely dry.
My results vary from excellent where the bread rises and bakes to a nice round, to disappointing where the bread rises but collapses giving a reasonably tasting product with a mottled, wide flat shape.
Can you offer suggestions for improvements?
When the recipe is successful the results have the smooth, chewey texture I really prefer. I believe these come from the oil and bran. Comments?
I will be really grateful for any suggestions.
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I initially wrote this in the video comments section. Since then I have listened to Chef Burton's audio on 12 steps of bread. Also watched his video on Baker's precentage.
Applying the baker's precentage, The water equals about 66% The oil, bran salt and yeast each equal about 1.6% each.
When I first started using this recipe I was adding 12g salt and yeast with 30g oil and 20g bran. I reduced these to the 10g figure by experiment.
As I said, usually the results are great.
Another point I picked up from the 12 Steps of Breadmaking audio is the temp. I live in S England and the ambient temperture does rise to near 30C in the summer, which is when I seem to be having most of my problems.
I have risen dough in the fridge in the past, from recipes by Delia Smith, with good results, but sadly, I don't have the space to do this regularly.
But it's occured to me that 30C isn't that high.
Anyone have any suggestions about how I might make my results more consistant?