Bicycle bread – the most beautiful bread in the world?

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Well, it is the global launch of bicycle bread. So-called because it looks a bit like the tires on my bicycle after a long winter. Don’t let that put you off.

Bicycle Bread

This is a brilliant, delicious, beautiful and tasty bread (I am so impressed with myself I may explode sometime soon, clearly – or else maybe one of you will shoot me) and it will be on sale from tomorrow at The Real Cheese Shop in Barnes along with Emmeline’s cracker bread.
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Course Breakfast

Ingredients
  

  • 270 g Refreshed 1857 That is a wheat sourdough
  • 700 g Warm water
  • 100 g Whole wheat flour
  • 1000 g White wheat flour
  • 20 g light rye flour
  • 20 g Honey
  • 25 g Salt If you want to speed it up, 6 g yeast.

Instructions
 

  • Day 1: Refresh your wheat sourdough
  • Day 2: Knead all the ingredients together without the salt for 10 minutes. Add the salt and knead for another 5 minutes.

Shaping yeast free:

  • Let rest for one hour.
  • Pull out of the bowl and stretch and fold and then replace in the bowl and let rest for one hour.
  • Pull out of the bowl and divide into four equal portions and stretch and fold, forming into a loose ball.
  • Let rest for 30 minutes.
  • Stretch and fold and shape into loose balls.
  • Let rest for 30 minutes.
  • Stretch and fold and shape into firm sausages.
  • Let rest for 10 minutes.
  • Slit from top to tail, leaving a good couple of inches (5 cm) at the top and the tail and turn inside out. Shape into circles and place on a baking tray that you have covered with polenta. Cover and let rest 45 minutes to one hour.
  • Sprinkle lavishly with flour.
  • Bake in a preheated oven at 230 degrees for 30 minutes.
    Admire.

Shaping with yeast:

  • Knead and let rest in the bowl for 60 minutes.
  • Remove and divide into four pieces.
  • Let rest for 10 minutes.
  • Shape into the firm sausages and let sit for 5 mintues.
  • Slit and shape into circles and let rise for 30 minutes.
  • Bake as above.

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