Makes: 1 Large loaf
Prep Time: 15 mins
Cook time: 45 mins Plus proofing and overnight resting
Ingredients:
Starter:
225g Strong White Bread Flour
1 tsp or 4g Fast acting yeast
200ml warm water
Bread:
500g Strong white bread flour
2 tsp or 8g fast acting yeast
2 tsp or 8g salt
75ml plain or greek yogurt
200-250ml warm water
Steps:
Make the starter by combining flour, yeast and water together. Mix in a bowl until combined. Cover with oiled cling film and refrigerate overnight.
Next day it should be frothy and smell yeasty. Add 200 ml of warm water and yogurt. Stir until combined. Set aside.
For bread, mix 500 g bread flour, yeast and salt together. Then combine with liquid starter mixture.
Knead dough by hand or in a stand mixer as per video. If dough seems tight add up to another 50 ml or warm water.
Shape into a ball, put into a greased bowl, cover with oiled cling film and cover. Let treble in size up to 1.5hrs.
Degas dough and fold it into the center point as per video. Shape again, cover with oiled cling film and let proof as per video for up to 1 hr or until doubled.
Once doubled, flour top of the dough, cut with a sharp knife as per video. Half fill the oven tray with boiling water and place this tray into the bottom of the oven heated at 440 F for 5-10 mins.
Now place your bread into the hot, steamed oven (don’t worry if there isn’t loads of steam) and bake for 20 mins. Then turn the heat down to 425 F and bake for 25 mins more. Bread is cooked when the bottom is hollow. Cool on a wire rack. Enjoy.
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