Two Kilos

Two factors. First all of the complex Christmas bakes – spices, fruits, nuts, booze, olive oil, butter, eggs stuffed into every dough. Then, we were lucky to have Rick & Maggie up from Mair’s Bakehouse and Jay & Gill down from Trefriw (laden down with Jay’s very wonderful cider) for lunch after Christmas in the course of which Rick said he’d never baked a 2K loaf. Given the hundreds of loaves he turns out in a week I was a bit stunned by that.
To me 2 kilos is one of the natural sizes for a loaf – if I wasn’t baking for other people all my loaves would probably be that size. I know I first made one in imitation of Lionel Poilane’s loaf and called it a miche but it’s best to get over other people’s bread and start baking for the future. I also called this formula Pain de Campagne – a little exoticism for the punters – when I should have ….
knock at the door – hear incredulous voice asking Sue, “Is this Bethesdabakers?” – think I’d better go down – it’s an unannounced inspection by Trading Standards – shiiite!!! Serious blagging session followed by a large gin & tonic. Where were we?
…. just called it White Sourdough. It’s very simple, very ordinary and very wonderful – sweet, springy and moist, not even made with stoneground flour – the right balance of crust and crumb.
You already have the recipe if you bought Bethesdabasics but the formula for a 2K is:
Strong White Bread Flour: 1150g: 100%
Water: 680g: 59%
Starter: 304g: 26.4%
Salt: 17g: 1.5%
My usual routine – 4 hours fermentation – 3.5 hours prove. But 65mins in the oven – in my case 210C. If in doubt use a probe thermometer – should be 95C+ in the centre. Next day cut it into quarters and freeze what you are not likely to use in the immediate future.
Happy New Year/Blwyddyn Newydd Dda!