Tartine Bread, Chad Robertson: Basic Country Bread

I often search the shelves of charity shops for recipe books but rarely find any about my main food passion, bread. I couldn't believe my luck when my wife spotted this attractive boxed pair of books which not only contain recipes for breads; other baking and meals involving or to accompany bread, but also gives a personal account of the author's passion and his journey into the world of baking (in particular San Francisco Sourdough).

I've been baking sourdough for some years and my usual method involves some kneading or working of the dough, after the autolyse stage and before the bulk ferment period.  

The method here involves no kneading as such but more frequent folding of the dough during bulk ferment, than I am used to. It also begins with a smaller proportion of leaven than my usual core sourdough recipe and allows longer for the fermenting stages.

Pleased with the results I am looking forward to progressing through these books, trying more recipes.  In doing so I hope to expand my knowledge and range of techniques - whilst eating some fantastic bread of course!

Jeffrey Hamelman, Bread: Sourdough Baguette recipe

This hybrid recipe (which combines sourdough leaven and a small amount of commercial yeast) shortens the process but lends some character and taste to the resulting bread.  A short autolyse period, a couple of hours bulk ferment (including fold) and around an hour final fermenting after shaping makes this an option if you start baking in the morning but want to some fresh interesting bread at lunchtime. 

I made some small loaves (500g) rather than baguettes as it's more convenient in a conventional domestic oven.  Nevertheless the crispy golden crust and soft open crumb was reminiscent of authentic French baguettes.

Garlic Bread

Recipe: Paul Hollywood's Bread

This soft pliable dough benefits from high hydration and the addition of olive oil, perfect for squishing in the roasted garlic cloves. I made one larger loaf above (460g) rather than two smaller baguettes which would've increased the crust/crumb ratio - personal preference.

Good sliced and toasted with a drizzle of olive oil, pinch of your favourite dried herbs, maybe a slice of mozzarella? Perfect as a party nibble or for dipping into tomatoey pasta sauces. 

Challah

Challah: Recipe, Jeffrey Hamelman - Bread

An enriched dough (including eggs, sugar and vegetable oil) resulting in a dough robust enough to mould and retain its shape through the final rest and bake.

The firm dough was satisfying to work with and shape, perfect for 'braiding'. As well as plaiting into loaves, I've used the same recipe to make some burger style buns (150g) with a sprinkle of poppy seeds on top. 

Khorason flour bread

Recipe: Khorason flour bread, Richard Bertinet - Crust

This recipe uses a combination of strong white flour and Khorason (also called Kamut), an ancient grain which is gaining some popularity as it creates a tasty, darker loaf with a soft texture.  The crumb is quite tight but not at all heavy and sliced it's great for sandwiches.

World Bread Awards 2015 - Results

In the Sourdough category I was awarded Silver for both entries; the Porter Sourdough and Fruit & Cinnamon Sourdough.

However, my Normandy Couronne was Runner up in the Home Baker Open category which earned me an invitation to the awards night in London.  It was a great night where I met some of the other contestants, was able to applaud the winners and runners up, and took part in celebrating all that is good about the thing that we all are drawn to and want to be involved in - producing and eating 'real bread'!

 

World Bread Awards 2015

Following my Gold award in 2014 for my Ale Sourdough I spent the year planning, deciding and testing recipes for the 2015 competition. This year there were two bread categories for home bakers to enter - one just for Sourdough and the other an Open category. Rather than just one entry like last year I set out to put two loaves into each category.

In the Sourdough category I adapted my previous Ale recipe, using more beer and switching to a darker, Porter beer which I hoped would give the bread a deeper chocolatey/malty taste as well as a dark appearance to the crumb and crust.

For the other Sourdough I entered the Fruit and Cinnamon loaf I usually eat toasted for breakfast. 

In the open category I made three Ciabattas using a 24 hour 'biga' preferment and chose the best looking one to submit.  When we ate one of the spares and I was pleased with the texture and structure of the crumb.

For the other open entry I drew inspiration from bread I'd bought at a French market when on holiday in Normandy. I tried to replicate this loaf both in shape and (assumed) method, settling on using fermented dough as the raising agent; the overnight fermentation seemed to match the taste and structure.  The French market loaves resembled Pain De Campagne style bread so I also added a small amount of rye flour to the dough and used a little to line the proofing basket too.

So on the 16th of September (the day following the big bake) my loaves were securely packaged and labelled, and I headed to London. They were to be delivered to Westminster Cathedral Hall where I was met on the doorstep and along with many others (over a thousand loaves were judged in total) we handed over the boxes containing our creations and hopes for success...then fingers crossed, our wait for news began.