Even though we like using our bread machine and life is a little easier and happier waking up to some home-made well-timed bread in the morning, there is something slightly more wholesome about slicing into a crusty hand-kneaded loaf. The crust is different. It's crustier and tastier.
combine 250g flour with 5g fast action yeast
beat in 325ml warm water
cover in a plastic bowl and leave overnight to ferment
add 250g flour and 10g fine sea salt the next day
kneed for 10 mins till smooth and soft
leave the dough in a lightly oiled covered bowl for an hour
knock the air out and shape
pop onto a floured baking tray and whack into a pre-heated 230 degree oven
cook for 15 mins then put the oven down to 200, spray the inside of the oven with water and cook for another 25 mins
leave to rest and cool a little then crack into it and enjoy with obscene amounts of unsalted butter and malden...
Lorn - i know you're an authority in this area. Comment if you feel the need. :)
ReplyDeleteYes she is....which reminds me, she hasn't made any in a while!!! i will have to get on the case. She makes one with spelt which is really good.
ReplyDeletecan you send some to Paris?
ReplyDelete