Farmhouse Loaf
Directions
- 1In a bowl, mix water, honey, and instant yeast.
- 2In a bowl, mix water, honey, and instant yeast.
- 3In a bowl, mix water, honey, and instant yeast.
- 4Add flour and salt to the mixture.
- 5Add flour and salt to the mixture.
- 6Add flour and salt to the mixture.
- 7Mix really well until combined and the dough has a shaggy texture.
- 8Mix really well until combined and the dough has a shaggy texture.
- 9Mix really well until combined and the dough has a shaggy texture.
- 10Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- 11Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- 12Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- 13Dip your hand in water and perform four stretch and folds, reaching around and grabbing the dough, lifting it as high as you can and folding it over.
- 14Dip your hand in water and perform four stretch and folds, reaching around and grabbing the dough, lifting it as high as you can and folding it over.
- 15Dip your hand in water and perform four stretch and folds, reaching around and grabbing the dough, lifting it as high as you can and folding it over.
- 16Turn the dough over, cover, and let it rest for another 30 minutes.
- 17Turn the dough over, cover, and let it rest for another 30 minutes.
- 18Turn the dough over, cover, and let it rest for another 30 minutes.
- 19Repeat the stretch and fold process, wetting your hand as necessary.
- 20Repeat the stretch and fold process, wetting your hand as necessary.
- 21Repeat the stretch and fold process, wetting your hand as necessary.
- 22Cover and let the dough rest for one hour.
- 23Cover and let the dough rest for one hour.
- 24Cover and let the dough rest for one hour.
- 25Sprinkle some flour on top of the dough and generously on your work surface.
- 26Sprinkle some flour on top of the dough and generously on your work surface.
- 27Sprinkle some flour on top of the dough and generously on your work surface.
- 28Turn the dough out onto the floured surface.
- 29Turn the dough out onto the floured surface.
- 30Turn the dough out onto the floured surface.
- 31Slide your hand underneath and gently stretch out the dough into a squarish shape.
- 32Slide your hand underneath and gently stretch out the dough into a squarish shape.
- 33Slide your hand underneath and gently stretch out the dough into a squarish shape.
- 34Fold over one side of the dough, and then the other, into thirds.
- 35Fold over one side of the dough, and then the other, into thirds.
- 36Fold over one side of the dough, and then the other, into thirds.
- 37With floured hands, roll up the dough, pressing your thumbs in after each roll.
- 38With floured hands, roll up the dough, pressing your thumbs in after each roll.
- 39With floured hands, roll up the dough, pressing your thumbs in after each roll.
- 40Turn over the dough, push in any lumps, and seal it up.
- 41Turn over the dough, push in any lumps, and seal it up.
- 42Turn over the dough, push in any lumps, and seal it up.
- 43Place the dough in a greased loaf tin.
- 44Place the dough in a greased loaf tin.
- 45Place the dough in a greased loaf tin.
- 46Cover the loaf tin and let the dough rest for 45 minutes.
- 47Cover the loaf tin and let the dough rest for 45 minutes.
- 48Cover the loaf tin and let the dough rest for 45 minutes.
- 49Preheat your oven to 210°C (410°F) and add a small dish with water to the bottom for steam.
- 50Preheat your oven to 210°C (410°F) and add a small dish with water to the bottom for steam.
- 51Preheat your oven to 210°C (410°F) and add a small dish with water to the bottom for steam.
- 52Bake for 10 minutes with the steam.
- 53Bake for 10 minutes with the steam.
- 54Bake for 10 minutes with the steam.
- 55Turn the oven down to 190°C (375°F), remove the water, and bake for another 20-23 minutes.
- 56Turn the oven down to 190°C (375°F), remove the water, and bake for another 20-23 minutes.
- 57Turn the oven down to 190°C (375°F), remove the water, and bake for another 20-23 minutes.
- 58Turn the bread out of the tin onto a wire rack to cool.
- 59Turn the bread out of the tin onto a wire rack to cool.
- 60Turn the bread out of the tin onto a wire rack to cool.
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 tablespoon honey
- 1 tablespoon honey
- 1 tablespoon honey
- 350 g white bread flour
- 350 g white bread flour
- 350 g white bread flour
- 0.5 tablespoon salt
- 0.5 tablespoon salt
- 0.5 tablespoon salt
Equipment
bowlplastic wraploaf tinovenwire rackknife
Tips
- Wet your hand before stretching and folding the dough so it doesn't stick.
- Be patient when turning out the dough; it may take a minute or two.
- Flour your hands while handling the dough.
- Grease the loaf tin generously with butter for a lovely crust and to prevent sticking.
- Adding a dish with water to the bottom of the oven creates steam, resulting in a soft and fluffy bread inside.
- Let the bread cool for at least 20 minutes on a wire rack before eating.
- Store the cooled bread wrapped in parchment paper.