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Crusty Loaf

Recipe

Perfect with a bit of butter!

Serves: 8 people   |   Prep time: 180 minutes   |   Cooking time: 45 minutes

British   |   Side

  

Ingredients

  • 450g Strong white bread flour plus more for dusting
  • 7g Sachet of fast action yeast
  • 2 tsp salt
  • 380ml warm water (not boiling)

  

Method

  1. Mix the flour, salt and yeast in a large bowl and gradually add the warm water. Use a wooden spoon or spatula to mix the dough until it’s all incorporated. The dough will be very wet, this is good, you don’t need to knead it with your hands at all!
  2. Cover the bowl with clingfilm and leave in a warm place for 2 hours or until it has doubled in size.
  3. You can refrigerate the dough overnight at this stage for more flavour, or bake now, if you need it on the same day. (If you refrigerate it, make sure to let it stand out for an hour before you cook it).
  4. Preheat oven to 220°C. If you have a cast iron casserole pot, place it in the oven for 25 minutes to get it hot. If you don’t have a cast iron pot, you can bake the bread on a baking tray – see note below.
  5. Dust a work surface with a little flour and tip the risen dough onto it. Now sprinkle the top of the dough with a dusting of flour.
  6. Using a wet hand pull a section of the dough from the bottom to the middle of the dough, and repeat going round the whole ball, wetting your hand each time. This helps to form shape and release some air but doesn’t have to be perfect.
  7. Now slide a piece of baking paper next to the dough, using wet hands flip the dough onto the paper. You can re-shape it a little here but don’t worry if it’s not uniform, this will make more crunchy bits!
  8. Using oven gloves, remove the cast iron pan from the oven and carefully lift the parchment with the dough on, and place it into the pan. Pop the lid on and bake for 35 minutes.
  9. After 35 minutes, remove the lid and place back in the oven for another 10-15 minutes until golden on top.
  10. Remove the bread and cool on a rack before enjoying!

  

Note: If using a baking tray - Boil the kettle. Place the parchment with the dough onto a baking tray. Half fill another tray with boiling water and place on the bottom shelf of the oven, immediately place the bread on the shelf above and shut the oven door. Bake for 40-45 mins until golden.