Makes 1 large loaf. The start to finish time dosn't include the overnight starter
The night before making the bread combine in a bowl:
195g Warm Water
4 g Yeast
Cover and leave in a warm place overnight, about 10 hours.
In a bowl, or the bowl of a mixer if you have a dough hook, put 350g flour and the salt.
In a jug combine 50g water, all the milk and Honey microwave till warm. about 30 - 40 secs. If you have a Thermometer the temp should be around 40C - 45C
Pour the warm liquid into the bowl of starter. Add the other 4 g of yeast, lightly stir and add to the flour.
Knead for about 10 minutes until the dough is smooth and elastic.
Place in a plastic bowl, cover and leave in a warm spot till doubled in size.
Once doubled tip dough on to a well floured surface. Degas with you finger tips and stretch the dough out to form a large square.
Fold the dough in thirds one way then in thirds again the other way. Form into a tight ball and rest again till doubled in size
Repeat this another 2 times.
After the third stretch and fold place the dough into a well oiled loaf tin. Brush the top with oil, cover loosly and leave to prove one more time untill doubled.
During this last proving pre-heat your oven to its highest setting.
(optional- If you have a heavy roasting pan put this on the bottom shelf of your oven and boil the kettle.)
Once your dough has doubled brush the top with more oil. You can then coat the top if you like with either flour, semolina, seeds, oats etc.
Slash the top of your loaf with a sharp knife about 1cm deep ( / / ). You don''t have to do this but they do look good. Don''t worry if you don''t get the slashes right with the first loaf. Just keep practising.
Working quickly here. Open the oven and quickly pop your loaf in and close the door. Don''t bang the loaf about or slam the over door otherwise you will loose all the lovely gas bubbles in the bread we have tried so hard to nurture for the last 3 hours.
Cook for 10 mins on the highest setting then turn the oven down to about 180C and cook for another 20 - 30 mins
(Optional - If you have the heavy roasting pan in the bottom, When you put the loaf in pour some boiling water out of the kettle in to the pan and quickly close the door. Don''t open the door again otherwise you will loose all the steam you are creating in the oven. The steam helps the loaf rise more in the oven, called oven spring, buy keeping the outside forming a crust straight away. It also improves the crust.)
Once the loaf is a lovely dark golden brown it is ready. Remove from the oven and tin and leave on a wire rack too cool. Try to resist slicing a hunk off straight away. the loaf will still cook for the next 15 - 20 mins inside after being pulled from the oven. try to wait 30mins before slicing.
The start to finish time dosn't include the overnight starter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2110g)|
|Recipe Makes: Servings|
|Calories from Fat: 8861 (84%)|
|Amt Per Serving||% DV|
|Total Fat 984.6g||1313 %|
|Saturated Fat 619g||3095 %|
|Monounsaturated Fat 253.9g|
|Polyunsanturated Fat 40.5g|
|Cholesterol 2584.2mg||795 %|
|Sodium 6965mg||240 %|
|Potassium 1353.4mg||36 %|
|Total Carbohydrate 384.7g||113 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 363.3g|
|Protein 77.4g||111 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10524
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