Couronne Bordelaise

Recipe: Pain de Campagne from 'Dough', Richard Bertinet.

Oven spring - tips and techniques

Many experienced bread bakers already understand and use these techniques. Gleaned from various books or information posted online, here are the tips I've found useful for getting 'oven spring', that satisfying and attractive burst to your loaves which also helps result in an open and airy crumb.

Structure: it is important to create a strong structure within the dough and this can be achieved by stretching and folding the dough at intervals during the resting/first prove stage.

Shaping: it is important to create what might be described as a taut 'outer skin' containing the structured dough. This is achieved by folding the dough in on itself in various ways before the final prove.

Slashing or scoring: this creates a weakness for the expanding dough to open when it meets the heat of the oven. An angled slash seems to be more effective and allows the expanding loaf to continue to expose raw dough to the outside for longer than one at a right angle to the skin.

Steam: steam in the oven during the early stages of the bake helps to delay the skin/crust from setting, or hardening so much that the loaf cannot expand any further.

Garlic Naan

This quite basic recipe makes some satisfying breads which are a suitable accompaniment to any Indian food and are especially good for mopping up spicy sauces.  This quantity makes 3 large or 6 small naans, or you can even make some smaller mini naan suitable for buffets and party dips. 

Ingredients

Water                                    180ml                                               

Natural Yoghurt                     90ml                               

Melted Butter or Olive Oil.     30ml    

White Bread Flour                 450g         

Salt                                        1 1/2 tsp

Sugar                                     2 tsp     

Easy Blend Dried Yeast       1 1/2 tsp 

Crushed/grated garlic clove (or two)         

Melted Butter for brushing 

You could add some pepper or spices to your preference too.

Combine all ingredients, mix/knead until smooth and stretchy.  

Rest for an hour or two.

Divide into 3/6 and roll out into teardrop shapes about the thickness of a pencil. 

Bake for about 8 minutes, 230c on a hot baking tray/stone, or until start to go brown.

Brush with melted butter whilst still warm and serve (or cool and freeze for use when you've less time)