A double proofed bread recipe that can be cooked straight in your jam jars.
Warm the water.
If the yeast is not 'Quick action' yeast, add the yeast to the warmed water to allow it to dissolve and activate.
Place the strong flours in a large bowl, sprinkle with the salt, and then make a well in the center.
Add the warm water, yeast and 10 ml of olive oil to this, and combine together by stirring first the well and gradually pulling in more of the dry ingredients.
At this point, addthe rest of the olive oil and continue mixing until you have a smooth, shiny, oily dough.
Place the dough in a clean bowl and cover with either clingfilm or a cloth.
Leave in a warm place, either in a hot water cupboard or a warming drawer to allow to prove for approximately 45 minutes.
The dough will need to come up to 36* to activate the yeast and allow it to grow Carbon Dioxide bubbles.
The dough will have proven sufficiently when it has doubled in size, or when poked , only just begins to refill the impression.
Preheat an oven to 225*
After proving, turn the dough out onto a clean lightly oiled bench and cut the dough in half.
Roll each dough into a nice round ball and place inside a 500ml jam jar.
Cover with cling film again.
Prove for a further 30 minutes, or until the jar looks almost full of the dough, then place in a preheated oven.
Bake for 25 minutes, turning down the oven to 180 * after the first 15.
You will see a nice brown crust starting to form on the bottom.
«Yeast is a living organism, and as such needs warmth, moisture and food to grow. The length of time needed to prove the bread will be determined by the warmth of it's surroundings and how long it takes to increase its temperature 36 * »