Lockdown Bake Off

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Everyone is making hashtag isobread and it looks good on the gram but what does it actually taste like? To help you find out, we share a few recipes from local loaf lovers.

Olive Oil Focaccia —
Hannah Manning-Scott, exhibition designer at Auckland Art Gallery

Ingredients —

2.5 cups of flour, plus extra for dusting
1 teaspoon sea salt, plus extra for sprinkling
1 teaspoon caster sugar
2.5 teaspoons of dry yeast
1/4 cup extra virgin olive oil, plus extra for drizzling
200ml luke warm water
Handful of fresh rosemary, soak these in olive oil before you start making the dough
Handful of sliced black olives

Method —

Preheat the oven to 180 degrees Celsius. Line a 20cm x 30cm baking tray with baking paper.

In a large mixing bowl combine the flour, salt, sugar and yeast. Slowly pour in the olive oil and then slowly add the water. Stir until you form a shaggy dough.

On a clean working surface bring the dough together using your hands. Knead until you have a smooth dough that is soft but not sticky. If the dough is sticking to the bench you can dust it with a little flour.

Place the dough in a lightly oiled bowl and cover with either a cloth or a plastic wrap. Set aside in a warm place to rise until the dough has doubled in size.

Knock the air from the dough and turn out onto a lightly floured work surface. Using a rolling pin or your hands, stretch out the dough into a rectangle approximately 20cm x 30cm. Feel free to make an organic shape if you prefer.

Place the focaccia on the prepped baking tray and make cute dimple-like indentations in the surface of the focaccia.

Drizzle very generously with olive oil and sprinkle generously with sea salt. Scatter the pre-soaked rosemary leaves in oil on top, dot the sliced black olives around too. Allow to rise in a warm place for another 15 minutes.

Bake for 20-25 minutes, or until golden. 

Isolated Bread —
From Ralph Jenner,
chef at Clay

Ingredients —

First make Leaven:

100 starter : 100 flour : water100 leave for 4-6 hours till nice and active. 

Then mix:

White Flour 730
Rye 170
Tepid Water 725
Leavin 220 
Salt 20 

Method —

4 x 30 min apart folds.
Then 2-4 hour bulk ferment.
Then first shaping.
Bench-rest 30 mins.
Final shape.
Then put into a banneton dish.
Put in the fridge overnight.

Then:

Preheat oven and Dutch oven for 30mins at hottest oven temp.
Slice the top of the loaf and bake for 30 mins with the lid on at highest temp.
Take lid off and bake at a lower temp round 200-220 until dark on top and sounding hollow if you tap the bottom.
Total bake should be 40-50 mins.

Bread —
Holly Houston,
maker & Ma

Ingredients —

7g yeast
550 ml water - luke warm
600g flour - use up to 1/4 wholemeal, Mum used only white and it turned out nice.
1-2 teaspoon salt

Method —

Start in evening.
Add yeast and water to a big bowl, mix until yeast dissolved.
Add flour and salt to the bowl and mix with a big spoon. Mix should be wet - too wet to hand knead.
Mix with a spoon for 10 min (vigorously)
Scoop dough out of bowl and oil the bowl, flop dough back into bowl and cover.
Leave dough on bench for 1 hour and then place in fridge until morning.
1 -2 hour before cooking take dough out of fridge.
30 min before cooking heat oven up as hot as it goes (250-270) with a dutch oven inside.

When ready to bake take dough out of bowl onto well floured bench and use well floured hands. fold dough over itself to form a ball (try not to incorporate too much new flour) - work quickly and don’t be fussy, as the dough is wet its hard to do well. Place dough into the dutch over, put lid on. 

Cook in hot oven 30 min lid on
Reduce oven to 230C, take lid off and cook for another 15 min.

Done!

Oat & Seed Loaf (G.F/D.F/V) —
Karl Bayly, cook at Coffee Pen, maker of Bad Lamps

Ingredients —

300g (3C) Rolled oats
95g (1/2C)  Chia Seeds
45g (1/4C) Psyllium Husk
45g (1/4C) Pumpkin Seeds
45g (1/4C) Sunflower Seeds
45g (1/4C) Sesame Seeds
8g (1Tbsp) Poppy Seeds
4g (1tsp) Baking Powder
1.5 Tbsp Pomegranate molasses 
2 1/4C   Water (Luke warm)
1tsp Salt
1tsp Fresh nutmeg

Method —

Preheat oven to 180 C.
Mix dry ingredients.
Mix water & molasses well.
Combine and leave to sit for 2min.
Push down into a greased loaf tin using back of a spoon to push and smooth the top out.
Bake 35min take out and flip onto baking tray back 25/30min.