An easy bread recipe for beginners and lazy bakers - Rustic handmade white loaf
A simple white loaf with the character and taste of a much more complex bread.
From start to finish this bread takes up to 15-18 hours to make. But your contribution is only 10-15 minutes. The rest of the time the yeast is doing the work for you.
bread, easy bread recipe, slow fermentation, traditional bread
strong white flour
Strong white flour
Weigh the flour into a large bowl
Sprinkle on the yeast
Make a well in the centre
Pour the warm water into the well
Stir with a cutlery knife slowly incorporating the flour into the water
When the two are mixed cover with cling film
Leave somewhere warm (around 20-25˚C) to prove for 12-16 hours (the warmer your proving spot the less time required)
only the flour and warm water
to the starter fermentation
Mix together with a cutlery knife
Don’t over mix – you just want to bring the dough together in a shaggy loose mess
Return to your proving spot for and leave for 30 minutes
Sprinkle on the dried yeast and salt
Mix together with your cutlery knife
Scrape the dough from the bowl onto your kitchen table
Knead the dough for 4-5 minutes – Don’t overwork the dough. You're looking for some stretch in the dough. But your dough won’t be completely smooth.
Return the dough to the bowl, cover with cling film and leave to prove for 30 minutes
Fold the dough once, return it to the bowl, cover with cling film and leave to prove for 30 minutes
Fold the dough for a second time, return it to the bowl, cover with cling film and leave to prove for 30 minutes
Handle your dough gently. Turn it out onto your table
Gently cut the dough in two
place each piece flour side up in a greased loaf tin
flour side down on a baking tray covered with a floured linen cloth
cover with cling film and leave to prove for 20-25 minutes
Preheat your oven to 230˚C /450˚F. In the bottom of the oven preheat a roasting tin
5 minutes before your bread goes in the oven cover the bottom of the roasting tray with boiling water from the kettle. (Be careful. This will create a lot of steam.)
If your bread is on a floured cloth, carefully roll it onto a greased oven tray.
Scored your bread.
Put the bread into the oven. (Be careful of the steam as you open the door)
When the bread starts to colour (around 5 minutes), remove the roasting tray and water.
Don’t fully close the oven for 5 minutes. Leave a tiny gap to allow the remaining steam to escape.
Shut the oven and bake until for a further 25-30minutes. Check your bread is cooked by tapping it on the bottom. If it's ready it'll make a hollow sound.
Remove and allow to cool on a wire rack.