Farmhouse Loaf
Directions
- 1In a bowl, whisk water, honey and instant yeast.
- 2In a bowl, whisk water, honey and instant yeast.
- 3In a bowl, whisk water, honey and instant yeast.
- 4Add flour and salt, mix well until combined.
- 5Add flour and salt, mix well until combined.
- 6Add flour and salt, mix well until combined.
- 7Cover and rest for 30 minutes.
- 8Cover and rest for 30 minutes.
- 9Cover and rest for 30 minutes.
- 10Dip your hand in water and do four stretch and folds.
- 11Dip your hand in water and do four stretch and folds.
- 12Dip your hand in water and do four stretch and folds.
- 13Turn the dough over, cover and rest another 30 minutes.
- 14Turn the dough over, cover and rest another 30 minutes.
- 15Turn the dough over, cover and rest another 30 minutes.
- 16Repeat the process doing four stretch and folds, wetting your hand when necessary.
- 17Repeat the process doing four stretch and folds, wetting your hand when necessary.
- 18Repeat the process doing four stretch and folds, wetting your hand when necessary.
- 19Cover and rest for 1 hour.
- 20Cover and rest for 1 hour.
- 21Cover and rest for 1 hour.
- 22Sprinkle flour on top of your dough and generously on your work surface.
- 23Sprinkle flour on top of your dough and generously on your work surface.
- 24Sprinkle flour on top of your dough and generously on your work surface.
- 25Turn the dough out onto a floured surface.
- 26Turn the dough out onto a floured surface.
- 27Turn the dough out onto a floured surface.
- 28Stretch out the dough gently.
- 29Stretch out the dough gently.
- 30Stretch out the dough gently.
- 31Fold over one side and then the other.
- 32Fold over one side and then the other.
- 33Fold over one side and then the other.
- 34With floured hands, roll up the dough, pressing your thumbs in after each roll.
- 35With floured hands, roll up the dough, pressing your thumbs in after each roll.
- 36With floured hands, roll up the dough, pressing your thumbs in after each roll.
- 37Turn over your dough, push in any lumps and seal it up.
- 38Turn over your dough, push in any lumps and seal it up.
- 39Turn over your dough, push in any lumps and seal it up.
- 40Place in your greased tin, cover and rest 45 minutes.
- 41Place in your greased tin, cover and rest 45 minutes.
- 42Place in your greased tin, cover and rest 45 minutes.
- 43Preheat your oven to 210C and add another little dish with water inside to the bottom.
- 44Preheat your oven to 210C and add another little dish with water inside to the bottom.
- 45Preheat your oven to 210C and add another little dish with water inside to the bottom.
- 46Bake for 10 min with steam, then turn the oven down to 190C and bake for another 20-23 min.
- 47Bake for 10 min with steam, then turn the oven down to 190C and bake for another 20-23 min.
- 48Bake for 10 min with steam, then turn the oven down to 190C and bake for another 20-23 min.
- 49Turn the bread out of the tin onto a wire rack and let it cool for at least 20 min before eating.
- 50Turn the bread out of the tin onto a wire rack and let it cool for at least 20 min before eating.
- 51Turn the bread out of the tin onto a wire rack and let it cool for at least 20 min before eating.
Ingredients
- 7 g instant yeast
- 7 g instant yeast
- 7 g instant yeast
- 250 ml lukewarm water
- 250 ml lukewarm water
- 250 ml lukewarm water
- 1 tbs honey
- 1 tbs honey
- 1 tbs honey
- 350 g white bread flour
- 350 g white bread flour
- 350 g white bread flour
- 0.5 tbs salt
- 0.5 tbs salt
- 0.5 tbs salt
Equipment
bowlwhiskloaf tinoven