Serves 1
Directions
- 1Whisk the water and yeast together.
- 2Whisk in melted butter and milk.
- 3Mix in the flour and salt really well.
- 4Scrape the bowl and cover and rest for 20 minutes.
- 5Wet your hand, grab some dough and do five stretching folds, turning the bowl after each one.
- 6Flip the dough, fold it in half, cover and rest for 20 minutes.
- 7Repeat the stretch and fold process, flip it over, fold it in half, cover and rest for 40 minutes.
- 8Once it's done, flour the top of the dough in the work surface.
- 9Turn the dough out like this.
- 10Flour your hands and very gently from underneath, slightly stretch the dough out.
- 11Fold over one third, then the other third, and roll it up, pressing your thumbs down after each roll.
- 12Do it all the way to the end.
- 13Flip the dough over and start sealing it up.
- 14Push each end in with your finger and squeeze the dough together to seal it.
- 15Do the same on the other side and then all across the top.
- 16Flip the dough over, place it seam side down in a well-greased tin.
- 17Sprinkle with flour, cover and rest while your oven heats up.
- 18Preheat oven to 180°C and put a dish with water at the bottom to heat up the oven and create steam.
- 19After 45 min bake for 10 min at 190°C with the water in the bottom.
- 20After 10 min turn the oven down to 170°C and bake for another 25 min.
- 21Place the tin on a cooling rack and leave the loaf to cool in the tin for 20 min then take it out and place on a wire rack.
Ingredients
- 160 ml lukewarm water
- 7 g instant yeast
- 2 tbs honey
- 140 ml lukewarm milk
- 50 g melted butter
- 1 tsp salt
- 450 g bread flour
Equipment
bowlwhiskdough scraperloaf tinovencooling rack
Tips
- Be patient when turning out the dough; it will take a few minutes for it to drop, which helps create a light and fluffy dough.
- When stretching the dough, do it gently from underneath to keep some air in.
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