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Shantell Villasenor Bread
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A picture of Shantell Villasenor Bread.

Shantell Villasenor Bread

Martin
Martin @cook_3599692
Croydon, United Kingdom

This bread used to have a more descriptive name, however that caused offence due to the fact that the same word can be used in a completely different context, as a derogatory slur. Therefore I gave it a prettier, less offensive name, after the champion of community spirit that pointed out the emotional distress and anxiety that the previous, thoughtless name could wreak upon the world.

This bread used to have a more descriptive name, however that caused offence due to the fact that the same word can be used in a completely different context, as a derogatory slur. Therefore I gave it a prettier, less offensive name, after the champion of community spirit that pointed out the emotional distress and anxiety that the previous, thoughtless name could wreak upon the world.

Read more

Shantell Villasenor Bread

Martin
Martin @cook_3599692
Croydon, United Kingdom

This bread used to have a more descriptive name, however that caused offence due to the fact that the same word can be used in a completely different context, as a derogatory slur. Therefore I gave it a prettier, less offensive name, after the champion of community spirit that pointed out the emotional distress and anxiety that the previous, thoughtless name could wreak upon the world.

This bread used to have a more descriptive name, however that caused offence due to the fact that the same word can be used in a completely different context, as a derogatory slur. Therefore I gave it a prettier, less offensive name, after the champion of community spirit that pointed out the emotional distress and anxiety that the previous, thoughtless name could wreak upon the world.

Read more
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Ingredients

10 mins
10 servings
  • 425 gramsstrong white flour
  • 150 gramssourdough starter
  • 10 gramssalt
  • 300 mlwater
  • 5 gramsfast action dried yeast
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Steps

10 mins
  1. 1

    Add the dry ingredients to a large bowl, keeping the yeast and salt separate (on either side of bowl).

  2. 2

    Add the water and mix well to form a rough dough

  3. 3

    Leave to autolyse for 30 mins

  4. 4

    Knead well, for 10 or so minutes until smooth and stretchy

  5. 5

    Cover and place in the fridge for 8 hours (anything from 6-12 is fine)

  6. 6

    Pull the risen dough out onto a lightly floured surface (reccomend a 2:1 ratio of bread flour to rice flour for dusting)

  7. 7

    Divide the dough into two roughly equal masses

  8. 8

    Shape the dough to the desired shape.

  9. 9

    Place in well floured bannetons, cover and leave for 1.5 hours at room temperature

  10. 10

    Preheat oven to 240C with an old tin with some holes in at the bottom of the oven

  11. 11

    Turn out the dough onto your baking surface, dusted well with semolina

  12. 12

    Score with a razor bladet

  13. 13

    Throw half a cup of water into the tray in the oven

  14. 14

    Quickly place the dough into the oven and shut the door

  15. 15

    Reduce heat to 220C and bake for 20 mins

  16. 16

    Reduce heat to 200C and bake for a further 10 mins

  17. 17

    Remove baking surface, leaving bread on bars of the oven

  18. 18

    Turn off oven and bake in residual heat for 10 more minutes

  19. 19

    Turn out onto a wire rack to cool

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Copied!

Martin
Martin @cook_3599692
on December 08, 2015 20:42
Croydon, United Kingdom

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Keywords

Bread

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