Brenda recipe

Brenda

New Brighton, United Kingdom

Age

8Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Mixture

28%
53%
19%
Liquid Flour Other
Brenda

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Since 2011

I took a bowl of flour and water and walked under my apple trees mixing the batter. I left a piece of rhubarb (1inch) in the starter for about 5 days

Characteristics

Brenda's bread is crisp on the crust but lovely and chewy inside. She is tangy, but not too tangy but definitely moorish.

Taste & flavour

Brenda jar shot
Brenda front shot

Recipe

Starting ingredients

  • 20g Salt
  • 750g Flour
  • 250g Starter
  • 400ml Water

Feeding ingredients

  • % Whole meal wheat flo
1
I refresh my starter every time I bake bread. After using the quantity of starter required I add cold kettle water and wholemeal flour until I have a thick batter consistency. I then put my starter back in the fridge.
% Whole meal wheat flo

Working method

1
Salt, for flavour
20g Salt
2
Strong white bread flour
750g Flour
3
Starter My starter is mixed with wholemeal flour and water
250g Starter
4
warm water
400ml Water
5
I mix all the ingredients and knead until smooth and then leave overnight (at room temperature) or for a minimum of 8 hours. I then tip out the dough, split it into two and then after knocking the air out I reshape into boules.
6
I leave the dough covered for a couple of hours before baking at 200 degrees C for 20 minutes then 180 degrees C for 20 minutes

Result

Bread

My regular every day bread
Brenda Bread first overview

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