Blair Atholl Water­mill morn­ing rolls

Landscape (UK) - - In the Kitchen - ▯ Words: Julie Brown ▯ Pho­tog­ra­phy: Mark Mainz

Makes 16

800g strong white flour

10g fine sea salt

10g su­gar (op­tional)

14g dry yeast

40ml good qual­ity olive oil

450-500ml luke­warm wa­ter Place all the in­gre­di­ents into a large bowl in the or­der above and mix well. The aim is to achieve a soft but not sticky con­sis­tency, so add a lit­tle more wa­ter or flour as re­quired. Re­move the dough to a work sur­face and knead for up to 10 mins. The dough should be soft and silky look­ing. Brush a bowl with wa­ter, place the dough in the bowl and cover with cling film. Leave in a warm place for 60-90 mins un­til it has dou­bled in size. Empty the dough onto a work sur­face. Add a bit of flour if sticky by sprin­kling small amounts on the dough, hands and sur­face when needed. Di­vide into ap­prox­i­mately 100g pieces and roll each into a ball shape. Place the balls onto two floured trays, spaced apart. Cover with a large poly­thene bag and leave to prove for 45-60 mins. Bake in a pre-heated oven at 250°C/gas mark 9 for 7-10 mins un­til brown on the top and bot­tom. Leave to cool on a wire rack for 20 mins. works in the tea room serv­ing the cakes and mak­ing the lunches. The cou­ple live in a house just across the road. As more peo­ple choose to make their own bread, Rami has started teach­ing bak­ing skills, run­ning twice-monthly work­shops, ex­cept in Au­gust, the busiest month for the mill. “From farmer to miller and baker was a big step, but one I’m glad I made,” he says. “I like the fact that I am fol­low­ing in the foot­steps of millers over hun­dreds of years. There’s some­thing sat­is­fy­ing about be­ing at the mercy of the el­e­ments, if only in a small way.”

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