The Shackleton: Difference between revisions
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# '''Fold''' Give the dough single fold, i.e. gently pull each side of dough over the top. Prove for a further 45 minutes | # '''Fold''' Give the dough single fold, i.e. gently pull each side of dough over the top. Prove for a further 45 minutes | ||
# '''Pre-shape''' Flatten the dough out on a lightly floured surface and form into a ball | # '''Pre-shape''' Flatten the dough out on a lightly floured surface and form into a ball | ||
# '''Shape''' Grease a loaf tin and shape the dough for the tin, placing seam side down, gently pushing the dough down so that the corners get filled. Cover and leave to prove for 2-3 hours or even | # '''Shape''' Grease a loaf tin and shape the dough for the tin, placing seam side down, gently pushing the dough down so that the corners get filled. Cover and leave to prove for 2-3 hours or longer, even overnight. It won't rise much | ||
# '''Bake''' Slash a line down the length of the dough and bake in a 210℃ oven for 50-60 minutes. Remove from tin immediately and allow to cool completely on a rack before slicing - ideally for 12 hours or more. | # '''Bake''' Slash a line down the length of the dough and bake in a 210℃ oven for 50-60 minutes. Remove from tin immediately and allow to cool completely on a rack before slicing - ideally for 12 hours or more. | ||