We (maybe 15 or so of us) had an excellent day with Moyo (from the excellent restaurant Nova in Heswall, well worth a visit) who shared some of his baking skills with us and impressed us with the ultra-glutinous dough he had prepared , from the ‘mother’ of the bread (what we call the starter). It was wonderfully elastic and stretchy and mixed in his dough mixer which has a spiral twist to it and makes the dough more glutinous. We were encouraged not to handle the mix too much and too gently fold in the strands and then leave it to rise, covering it with cling film for 20 minutes and then putting it carefully into the bread baskets to prove, again little handling and taking care not to tear the gluten. The mix he uses is 4kg flour to 4 kg mother to 2 kg water (though there is already water in the mother)….More mother than we currently use….
After sufficient time for all the breads (550g) to rise – no set time but you need to keep an eye on it – they were all scored and put in the oven – for 2 minutes at 180 degrees C and then the oven was turned off for ten minutes – before turning it back on and leaving for 35 minutes in total (from start to finish). It rose a lot and we had some beautifully crusty and light and stretchy dough afterwards, totally more-ish and delicious.
In between, we ate chocolate chip cookies, made by Moyo and then vanilla fudge and then pies, samosas and flans – we were very well fed and had time for interesting talks and catch ups in between.
Michael regularly makes gluten-free bread for Moyo’s restaurant and it is a very good connection and long friendship. It is lovely that Moyo helps and supports the bread circle & events like this are just fantastic. He has even offered us the use of his bread mixer to see if it makes a difference to our bread.
I am not a baker and only do the starter and the shop so I may not have accurately described the stages that Moyo showed us!