This loaf is created using the traditional breadmaking method.
PREPARATION AND PROVING ABOUT 23/4–31/2 HOURS
COOKING ABOUT 45 MINUTES
Makes 1 loaf
15g (1/2oz) fresh yeast or 8g (1/4oz) dried yeast or 11/2 teaspoons fast-action dried yeast
325ml (11fl oz) warm water
500g (1lb) strong white bread flour, plus extra for dusting
11/2 teaspoons salt
oil, for greasing
1 Put the fresh or dried yeast in a small bowl with 100ml (31/2fl oz) of the
water and mash lightly with a fork. Leave for 5–10 minutes until frothy.
2 Put the flour in a large bowl and stir in the salt. (Stir in the fast-action yeast
now, if using.) Make a well in the centre and pour in the frothy yeast
mixture. Add the remaining water, mixing quickly as you go – you should
have a soft, but not too sticky dough. Add a little more water if necessary.
3 Lightly flour a worksurface and knead the dough for at least 10 minutes
until it is smooth and springs back when lightly pressed (see here). Put the
dough in a large, lightly oiled bowl, cover with a cloth and leave to rise for
11/2–2 hours until doubled in volume.
4 Briefly knead the dough for a couple of minutes to knock out any air
pockets, then divide into two pieces: two-thirds and one-third. Briefly knead
each piece and shape into a ball. Cover and leave to rest for about 10
minutes.
5 Preheat the oven to 200°C (180°C fan oven/400°F), gas mark 6. Put the
large ball onto a lightly floured baking tray. Put the smaller ball on top and,
using two floured fingers, push down through the centre joining the balls
together. Cover and leave to prove in a warm place for 30–40 minutes. To
test, lightly press the dough with a finger – if it springs back slowly it is
ready to bake.
6 Generously dust the top of the loaf with flour and bake in the oven for about
40–45 minutes until golden brown. Tap the bottom of the loaf and listen for
a hollow sound – this means the bread is cooked. Cool on a wire rack.
0 Comments