Boat Bread Recipe

White: innocent and untainted.

I have had a few requests for my boat bread recipe. Well would you believe one request. They asked me to put it on the blog.

Its not really my recipe, I got it out of a book called "Dough" given to me by good friends Gerti and Dave.

Nothing better than when your'e in a remote anchorage, and you bake your own fresh bread. Not only does it make the boat smell great, its very tasty and easy to make! My advice is make two loaves because the 1st one is always eaten in about 10 minutes especially by my hungry crew!!!!!

Flour, water, salt and yeast Thats all!

10g yeast, I just use the powdered instant dried yeast "Bowen" brand. It stores well on a boat.

500g white flour. Try and get strong white bread flour, but not bread mix stuff. White plain flour works well.

10g salt.

350g water, or 350ml. You can use a measuring jug but weighing is more accurate.

Method.

Using a mixing bowl, rub yeast into the flour using your hands, make sure the yeast and flour are well mixed, before mixing in the salt then finally water. Hold bowl with one hand and mix the ingredients with a rounded scraper for 2 to 3 minutes until the dough starts to form.

Begin to work the dough: Forget the way you have been previously taught to to knead the dough by pummelling it with heel of your hand and rotating it.

The idea is to stretch it and get as much air into it as possible. Slide your fingers underneath it like a pair of forks with your thumbs on top, swing it upwards and then slap it back down to your work surface. Keep stretching the dough up and over, still stretching it forwards and sidewards and tucking and tucking it in around the edges keep repeating this sequence until the dough starts to come together and feel elastic like in your hands. Keep on working it till it comes cleanly away from the surface and begins to look silky and feel smooth. This whole process will take about 10 mins.

Then form dough into a ball, rotating the ball as you go. Turn the ball over and stretch and tuck the edges over. Put into a lightly floured bowl, cover with tea towel and store in a warm draught free place for about an hour or till dough doubles in size.While dough is resting it's a good idea to pre heat the oven to about 250 degrees C.

When doubled in size shape into loaf and put in loaf tin. Bake for 20 to 25 minutes or when loaf looks golden brown.

Love to hear your feedback on how your bread tastes and looks. I hope my explanation is clear.

 

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