Wulf's Webden

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Loaf of home-made bread, sitting on a cutting board


I think I might get back into adding a small amount of fat to the bread I cook. My typical recipe is just bread flour, water, yeast and salt in the ratio 100:70:2:2 but, on Monday night, I substituted about 5% of the water with olive oil. The dough seemed a bit easier to work, the bread cooked very evenly and the texture and taste were fantastic. The even shape may also have been helped by the relatively deep slashes I put in the top before cooking, allowing plenty of gaps for expansion rather than relying on it doing its own thing in an aesthetically pleasing way!

  • Mo

    I’ve been reading your bread posts. I read somewhere the other day a recommendation to knead on a lightly oiled surface as opposed to a floured surface which I’m going to try. I already use Olive Oil in my breads.

    • Anonymous

      Was that in Dan Lepard’s book? I read that a while back and seem to recall he advocated an oiled surface. However, I find that a wooden board and a plastic scraper are enough to keep things clean in the first stage and just a light dusting of flour is needed later on.