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Stir it up magazine NovDec 2017

39 ON THE RANGE Ese Kousin On the Range Crusty loaf Bread is a staple ingredient of any catering operation and diners really appreciate the effort made by chefs who opt to bake their own. For events catering this can be a big task but, with a great recipe and quality ingredients, it’s a good way to save some dough! Ese Kousin, executive chef for Black Label Events
- the catering arm of AFC Bournemouth at the Vitality Stadium – always makes fresh bread as part of his match day hospitality. He explains: “I bake around 32 loaves on match days, usually three different varieties – white, wholemeal and a flavoured bread such as saffron or tomato and olive bread. “Our diners can tell that it has been freshly made and they always comment on how good it is, so it’s definitely worth the effort.” Here, Ese shares his recipe for the crusty white version, which he makes using a variety of Country Range ingredients. “The Country Range Bread Flour is a good strong flour and it has never let me down in terms of taste and texture,” he says. “I also add some Country Range Honey into the mix which helps the yeast along in the proving process and gives a little bit of sweetness in the background.” Ingredients “Our diners can tell that it has been freshly made and they always comment on how good it is, so it’s definitely worth the effort.” The Leading Independent Foodservice Brand Method 1. Weigh all the ingredients separately before you start. 2. To make the dough start by putting the salt and bread flour into a Hobart mixing bowl. 3. Dissolve the yeast in 500ml of the water. 4. Start to mix on a slow speed then add the yeast, honey and oil. 5. Add the water to the flour and mix together for about 8 minutes till you have a dough. 6. Put the dough in a large bowl and cover with a cloth and leave to prove until the dough doubles in size. 7. Portion the dough into eight equal portions then put into your bread tin or roll into a ‘log’ shape. 8. Place on to your baking tray and again prove the dough till double in size. 9. We use the Tom Chandley oven on 250°C for 35-40 minutes and 8 minutes on a steam setting. 3 litres tepid water 5kg Country Range Strong White Bread Flour 100g fresh yeast 80g salt 250g Country Range Olive-Pomace Oil 150ml Country Range Pure Clear Honey NOV/DEC 2017


Stir it up magazine NovDec 2017
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