Cider bread: Difference between revisions

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<span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <span class="reviewHeader">
This is based on a recipe in Richard Bertinet's '''[[Dough]]'''
===Recipe review===
(ISBN 9781856267625).
</span>
 
'''<span class="reviewTitle">A unique recipe</span>'''
'''For the [[Ferment|ferment]]'''
{{RecipeIngredients
| 5g fresh [[Yeast|yeast]]
| 175g [[Sparkling mineral water|sparkling mineral water]]
| 200g [[Strong white bread flour|strong white bread flour]]
| 50g [[Rye flour|rye flour]]
| 5g [[Salt|salt]]
}}
'''For the [[Dough|dough]]'''


<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>


<span class="reviewDesc">And a fabulous picture Julia!</span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span>
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{{recipesummary
|TotalCalories = 4404
|TotalCalories = 4404
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|PrepTime = 2 hours 30 minutes
|PrepTime = 2 hours 30 minutes
|CookTime = 1 hour
|CookTime = 1 hour
|Image = [[Image:Cider bread recipe.jpg|alt=Electus]]
|Image = [[Image:Cider bread recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
This is based on a recipe in Richard Bertinet's '''[[Dough]]'''
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
(ISBN 9781856267625).
 
<span class="review"><span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">A unique recipe</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
 
<span class="reviewDesc">And a fabulous picture Julia!</span>
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span>
</tr></td>
</table>


'''For the [[Ferment|ferment]]'''
{{RecipeIngredients
| 5g fresh [[Yeast|yeast]]
| 175g [[Sparkling mineral water|sparkling mineral water]]
| 200g [[Strong white bread flour|strong white bread flour]]
| 50g [[Rye flour|rye flour]]
| 5g [[Salt|salt]]
}}
'''For the [[Dough|dough]]'''
{{RecipeIngredientsNB
{{RecipeIngredientsNB
| 10g fresh [[Yeast|yeast]]
| 10g fresh [[Yeast|yeast]]
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[[Category:Vegetarian recipes]][[Category:Baked or roasted]]
[[Category:Vegetarian recipes]][[Category:Baked or roasted]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#yeast #dough #ferment #ciderbread #ryeflour #fridge #bake #knead #cheese #bread #breadmaker </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/yeast|#yeast]] [[Special:Search/dough|#dough]] [[Special:Search/ferment|#ferment]] [[Special:Search/ciderbread|#ciderbread]] [[Special:Search/ryeflour|#ryeflour]] [[Special:Search/fridge|#fridge]] [[Special:Search/bake|#bake]] [[Special:Search/knead|#knead]] [[Special:Search/cheese|#cheese]] [[Special:Search/bread|#bread]] [[Special:Search/breadmaker|#breadmaker]]
</code><!-- /footer hashtags -->

Latest revision as of 17:04, 22 December 2021

This recipe requires preparation in advance!

This is based on a recipe in Richard Bertinet's Dough (ISBN 9781856267625).

For the ferment

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

For the dough


Cider bread
Electus
Servings:Servings: 10 - 2 large or 4 small loaves
Calories per serving:440
Ready in:3 hours 30 minutes
Prep. time:2 hours 30 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:22nd October 2012

Best recipe review

A unique recipe

5/5

And a fabulous picture Julia!

The Judge

Method

  1. Mix the ingredients for the ferment, having dissolved the yeast in the water and place in a covered bowl in the fridge overnight.
  2. In the morning, remove the ferment from the fridge and bring to room temperature.
  3. Dissolve the yeast in the water and mix with the remaining ingredients.
  4. Knead the dough in your preferred manner.
  5. Shape into a ball and leave in an oiled bowl, covered with clingfilm for about an hour.
  6. Remove from the bowl, re-shape the dough into another ball and return to the bowl for another hour.
  7. Divide the dough into 2 or 4 and shape as desired.
  8. Allow to prove, covered, until almost doubled in size.
  9. Make cuts if desired.
  10. Bake at 230° C (450° F - gas 8) for 45 minutes, reducing the heat to 200° C (400° F - gas 6) after 10 minutes.
  11. Once baked, allow to cool on a wire rack.

Serving suggestions

Serve with cheese and pickles.

Variations

You can use dried yeast if preferred, but reduce the quantity by half of that given for fresh yeast. The mixing, kneading and rising can be done with the aid of a breadmaker or food processor.

Chef's notes

My oven is rather tempermental so check your bread towards the end of the cooking time.

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