Bread on the Oven Bottom

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

The same quantity of flour and yeast as Birk Hall bread ↝ Flour, 00 [Cereal Grains and Pasta]
The same quantity of flour and yeast as Birk Hall bread ↝ Yeast [Not included in a food category]

Instructions (4)

Make the dough much stiffer, by using less water.
It must rise 2 hours in the pan.
Knead again and put straight into the oven.
The oven for all bread-making should be of moderate heat.

Original Text

Bread from Balmoral Yeast.
For this mix a little of the Balmoral Yeast (see Baking Powder, &c.), with warm water, and strain off the hops. Set the sponge and finish making the bread in the usual way.
* Many cooks now consider such “eaves” a sign of “overproving.”
Bread on the Oven Bottom.
(This refers to old-fashioned brick ovens, which make much better bread.)
The same quantity of flour and yeast as Birk Hall bread, but make the dough much stiffer, by using less water. It must rise 2 hours in the pan, and then be kneaded again and put straight into the oven, which for all bread-making should be of moderate heat.

Notes

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