It’s the second post this evening, after the bread was eaten up, I thought I ought to post the recipe. Ingredients • 750g strong flour (26.5oz) • 7g of dry yeast • 1 teaspoon caster
It’s the second post this evening, after the bread was eaten up, I thought I ought to post the recipe.
• 750g strong flour (26.5oz)
• 7g of dry yeast
• 1 teaspoon caster sugar
• 450ml warm water
• 50ml milk (1.7oz)
• 2 teaspoons salt
1 Take some of the warm water, dissolve the yeast and sugar into it.
3 Put the flour and salt into a large mixing bowl. Pour on the yeast mix, milk and the rest of the warm water.
5 Use your dough hook and mix the ingredients into a sticky dough.
7 Once a dough is formed, tip it onto a floured board and knead until smooth.
9 Once the dough has been kneaded leave it to rise in an oiled bowl, cover with a clean tea towel.
11 After one hour take the dough, stretch and fold it two or three times. The action of stretching it out and folding it will deflate it.
12 Shape your bread dough how you like and leave to rise. Mine took 1.5 hours.
Once your bread dough is shaped and you have left it a while to rise you should be preheating your oven to around 240C with your Dutch oven inside. A Dutch oven is basically a large cast iron pot and when you bake the bread it traps the moisture in the bread and gives a great crust. You can use any large casserole dish or a Pyrex bowl, tin bowl, whatever, just make sure it’s hot-oven proof. After about 20 minutes your Dutch oven should be smoking hot, you could smell the hot iron smell when mine was preheated.
Slash your bread dough while you are waiting for your oven to heat, this allows for controlled expansion.
Once hot lift the Dutch oven carefully out of your oven and place your bread dough inside. I used my non stick Teflon-like parchment to lift my dough and placed the dough and parchment in the pot. I placed the lid over and the parchment stick out the sides.
Bake the bread for 20 minutes with the lid on the Dutch oven. After 20 minutes carefully take the lid of your pot and turn the temperature of the oven down to 200C. Bake for a further 20 minutes at 200.
Your bread should be risen and a lovely golden brown. Test for readiness and then cool your bread on a wire rack.