My subject is Elizabeth David. I have already posted my poem on the subject, and I will blog again after the event. But in the meantime, here is her Slow Rise Wholemeal Bloomer:
and here is the recipe, adapted from “English Bread and Yeast Cookery” (hint: take care to weigh the liquids)
Mrs David’s Slow Rise Bloomer.
Total flour = 570g
450g strong wholemeal flour
120g strong white flour
Or: 250g strong wholemeal flour
170g strong white flour
150g rye flour
150g boiling water
200g cold milk including 1½ tbs olive or rapeseed oil
1tsp dried active yeast.
1. Mix the dough and knead very well (about 10 minutes).
2. Cover and leave at cool room temperature overnight (or for between 6 and 10 hours).
3. Break down, knead again (“very hard”) and leave at room temperature for 2 or more hours.
4. Break down and knead very hard again, shape into loaf, and leave for final proving on prepared baking sheet for 20 to 40 minutes.
5. Slash 5 times on bias; optional – spray with water and scatter some salt crystals on the surface of the slashes.
6. Put in oven preheated to Gas Mark 8 for 15 minutes, followed by 15 to 20 minutes at Gas Mark 6 or 7.
7. (If underside is still soft, invert and bake on wire oven shelf for further 10 minutes with heat off.)