I’ve had a go at making fridge bread this weekend.
I weighed out:
500g strong white bread flour
7g yeast (you need a really sensitive scale to weigh this one out!)
Mix these ingredients together and make a well in the middle – begin to add lukewarm water until it looks like bread dough. The amount of water you need is so dependent on weather factors that it’s impossible to give an exact amount.
Now, you can quickly knead the dough but this isn’t the kind of kneading that would win any prizes from Paul Hollywood – I knead it in the bowl for a few minutes.
Then, cover the bread bowl with a tea towel and top with an elegant shower cap. Keep the dough in the fridge and wait for it to double in size.
The great thing about this bread is that you can make it in the morning, leave it in the fridge whilst you go about your day, and take it out just before dinner. Once it has doubled in size, you can then take it out, knock it back and shape it, before leaving to rise again – this time outside the fridge for a couple of hours.
Stick it in the oven, and wait for the lovely smell of baking bread to waft through your home. It’s done when you can knock on the bottom and it sounds hollow.
Leave to cool on a wire rack, and look forward to a delicious breakfast!