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Preparing time: 20 minutes Rising: 2 hours
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Baking time: 40 minutes in the gas oven
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Ingredients
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Method
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15 g fresh yeast or 4 g instant yeast (1 1/4 teaspoon)
1 tsp sugar
2 tbls lukewarm (not hot!) water
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In a small bowl dissolve yeast in water, add sugar and set aside for 10 minutes to let the yeast activate.
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500 g strong bread flour eg. Allisons
300 ml tepid water
1 tbls salt
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Pour the flour into the mixing bowl of the stand mixer equipped with the dough hook. Add the dissolved yeast, salt and water. Mix until soft dough forms. The dough will be shiny but quite sticky. Put the dough in an oiled glass bowl, cover with cling film.
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Put the dough in an oiled glass bowl, cover with cling film and set aside for at least one hour and a half or until it doubles.
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Place a cast iron pot with a lid in the oven and preheat it to 230°C, gas Max. It can take about 30-40 minutes. The pot must be very hot. My oven needed about 25 minutes.
Turn out the dough on the generously floured surface and form a nice ball. Transfer it gently to a proven basket (or the oiled glass bowl if you don’t have the basket) and cover with a kitchen towel or plastic wrap. Let it rise 30 minutes.
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Remove a kitchen towel or plastic wrap from the proven basket or the bowl. Carefully remove the pot from the oven and the lid from the pot. Place the dough inside the pot – the best way is to remove it quick directly from the basket or the bowl to the pot. Cover with the lid and return the pot in the oven. |
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Bake 25 minutes. Remove the lid for the last 15 minutes. You can also remove the bread from the pot and bake on a baking rack for the last 15 minutes.
Cool on the wire rack for at least 1 hour before slicing. Serve with home made butter and orange marmalade.
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