I’ve tried some of the bread recipes shown, and they seem to taste a bit “sweet”, no good for a ham sandwich. So I’ve been playing around with Herman and I think I’ve cracked it.
To prevent Herman Bread tasting too sweet, you need to make an adjustment on “Day 9”.
Normally you would add his last feed of 1 cup flour, 1 cup (8oz) sugar and 1 cup milk, and then divide into 4 portions.
But for bread, you need to add the flour and milk only, then divide into 4 portions, then add the sugar individually. For any cake and friend portions add 2oz sugar, but for the bread portions add just ½ oz. Then on “Day 10” bake or pass to friends as normal.
- 500g (1 lb 2 oz) Strong Flour (White or Wholemeal)
- 1 Teaspoon salt
- 240ml (8 fl oz) Tepid Water
- 1 Portion Herman
Tip:- To get the perfect temperature water use 160 ml (⅔) cold tap water and 80 ml (⅓) freshly boiled water.
- Mix flour and salt together in a large bowl and make a well in the centre.
- Mix the water with Herman and pour into the flour well.
- Gradually work the ingredients together to make a soft dough. Add a little more water if it seems too dry, or add a little more flour if it seems to sticky.
- Turn out onto a floured surface and knead for 10 minutes.
- Put the dough in a large clean bowl, cover with a damp tea towel and leave to rise for 3 to 8 hours until doubled in size
- Knock back, then shape into a ball and place in a large loaf tin, or divide into 12 and shape into balls for rolls. Cover and leave to rise for 2 to 6 hours.
- Bake in a pre-heated oven at 220ºC / Gas Mark 7, for 35 minutes for a loaf or 20 minutes for rolls. When cooked the bottom should sound hollow when tapped.
A good idea: Do steps 1 to 5 after lunch, Step 6 before you go to bed, step 7 first thing in the morning, and amaze the family with freshly baked bread for breakfast!