Directions
- 1In a bowl, whisk water, honey and instant yeast.
- 2Add flour and salt, mix well until combined.
- 3Cover and rest for 30 minutes.
- 4Dip your hand in water and do four stretch and folds.
- 5Turn the dough over, cover and rest another 30 minutes.
- 6Repeat the process doing four stretch and folds, wetting your hand when necessary.
- 7Cover and rest for 1 hour.
- 8Sprinkle flour on top of your dough and generously on your work surface.
- 9Turn the dough out onto a floured surface.
- 10Stretch out the dough gently.
- 11Fold over one side and then the other.
- 12With floured hands, roll up the dough, pressing your thumbs in after each roll.
- 13Turn over your dough, push in any lumps and seal it up.
- 14Place in your greased tin, cover and rest 45 minutes.
- 15Preheat your oven to 210C and add another little dish with water inside to the bottom.
- 16Bake for 10 min with steam, then turn the oven down to 190C and bake for another 20-23 min.
- 17Turn 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
- 250 ml lukewarm water
- 1 tbs honey
- 350 g white bread flour
- 0.5 tbs salt
Equipment
bowlwhiskloaf tinoven
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