Total Steps
6
Ingredients
12
Tools Needed
7
Ingredients
- 100 grams strong white bread flour
- 1 gram fresh yeast
- 100 milliliters water
- 100 grams butter, in cubes
- 20 grams fresh yeast
- 50 grams liquid malt extract
- 200 milliliters lukewarm water
- 400 grams strong white bread flour
- 15 grams salt
- flour for dusting
- sunflower oil for greasing
- water for spraying
Instructions
Step 1
The night before you wish to make the <a href="/482ZKJDV">bread,</a> <a href="/7S3QCKWK">mix </a>the <a href="/Z8TD4L63">starter </a>dough ingredients together, cover and put in the fridge overnight. Take the butter and <a href="/Z8TD4L63">starter </a>dough out of the fridge one hour before starting to make the <a href="/482ZKJDV">bread,</a> to bring it to room temperature.
Step 2
<a href="/7S3QCKWK">Mix </a>the <a href="/HF7TLMS7">yeast,</a> malt <a href="/QQBJYYGF">extract,</a> and water together until there are no lumps left. Then tip in the flour, <a href="/DPSVTKVY">salt,</a> and butter and <a href="/7S3QCKWK">mix </a>well. <a href="/7S3QCKWK">Mix </a>in the <a href="/Z8TD4L63">starter </a>dough mixture and <a href="/FZZDJ42W">knead </a>for 10 minutes. As this is quite a wet dough it is best to this in a food processor (with the dough hook attachment), 5 minutes on a slow speed then 5 on a fast speed.
Step 3
Tip the dough out onto a floured surface, dust with flour, cover, and leave for 30 minutes to rise. You will need quite a lo of flour for dusting as it is quite sticky. At 10 minute intervals, use your hands to punch flat the dough, stretch out and <a href="/8M4FMXQ6">fold </a>over the edges on themselves and <a href="/B52FHCF2">turn </a>over.
Step 4
Grease the loaf tin. Shaking off any excess flour, form a loaf shape then put the dough in the tin. Cover and leave to rise for a further 30 minutes. After 10 minutes <a href="/QQ76YPF6">rising,</a> use a very sharp knife to <a href="/5QXTWXH3">score </a>a 2 cm line down the centre of the dough. This helps create a nice crust.
Step 5
<a href="/H3S4YV46">Preheat </a>the oven to 230C. Put the b<a href="/482ZKJDV">read o</a>n the middle shelf of the oven. Using the spray bottle, squirt on and around the b<a href="/482ZKJDV">read t</a>o create s<a href="/WPFKW7GH">team. </a>This keeps the b<a href="/482ZKJDV">read m</a>oist and gives a nice crust. B<a href="/RNT367Z2">ake f</a>or 45 minutes. After 15 minutes, spray again with water and t<a href="/B52FHCF2">urn t</a>he temperature down to 200C.
Step 6
The <a href="/482ZKJDV">bread </a>is ready when a <a href="/8F6C5KQK">skewer </a>inserted into the centre of the <a href="/482ZKJDV">bread </a>comes out clean. Difficult as it may be, leave the <a href="/482ZKJDV">bread </a>to <a href="/GZFHJC5K">cool </a>completely on wire rack before <a href="/3JDX2Q84">slicing.</a>