Ingredients.
540g of white stone ground unbleached bread flour (Eureka Mills or Gideon Milling),
1 and 1/2 teaspoons salt.
1/2 teaspoon instant dried yeast. There is probably enough for 4 or 5 loaves in one of those small packets you buy and I just sealed it with a clothes peg.
375ml room temperature water. I add a bit of hot water to the measuring jug to take the chill off if the weather is cold.
Method
Mix the flour, salt and yeast together in a large mixing bowl. It must be big enough for the dough to rise in it.
Add the water and combine. It will be difficult at first but comes together after some mixing. A flexible spatula helps remove the dough that sticks to the spoon and you can also use the back end of the spoon. It will be quite stiff at first but becomes a lot looser while proving.
Cover the bowl with cling film and leave to stand for 12 hours or more at room temperature.
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| It has almost tripled in size overnight. |
After 12 hours or more turn the dough out onto a well floured surface and roll into a ball. It will be quite a wet/runny consistency.
Flour and then cover with the clingfilm and let stand for 30 minutes.
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| I am making an oval shaped loaf here that will bake in an oval cast iron pot. |
While it is standing, put a flat bottomed cast iron pot with it's lid on into a cold oven and preheat the oven to 230 degrees C, heating the pot up at the same time.
Remove the cling film and cut a cross pattern into the dough with a sharp knife. I have found this difficult as the dough is very elastic.
Take the heated pot out of the oven.
Very carefully lift the dough into the pot, replace the lid and place back into the 230 C heated oven for 35 minutes.
After 35 minutes take the pot out of the oven, remove the lid and place it back in the oven for 10 minutes for a nice brown crust.
Turn out onto a wire rack to let cool slightly before you enjoy with lashings of butter.
