Farmhouse Loaf

2h 30m
Serves 1
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Directions

  1. 1In a bowl, mix water, honey, and instant yeast.
  2. 2Add flour and salt to the mixture.
  3. 3Mix really well until combined and the dough has a shaggy texture.
  4. 4Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
  5. 5Dip 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.
  6. 6Turn the dough over, cover, and let it rest for another 30 minutes.
  7. 7Repeat the stretch and fold process, wetting your hand as necessary.
  8. 8Cover and let the dough rest for one hour.
  9. 9Sprinkle some flour on top of the dough and generously on your work surface.
  10. 10Turn the dough out onto the floured surface.
  11. 11Slide your hand underneath and gently stretch out the dough into a squarish shape.
  12. 12Fold over one side of the dough, and then the other, into thirds.
  13. 13With floured hands, roll up the dough, pressing your thumbs in after each roll.
  14. 14Turn over the dough, push in any lumps, and seal it up.
  15. 15Place the dough in a greased loaf tin.
  16. 16Cover the loaf tin and let the dough rest for 45 minutes.
  17. 17Preheat your oven to 210°C (410°F) and add a small dish with water to the bottom for steam.
  18. 18Bake for 10 minutes with the steam.
  19. 19Turn the oven down to 190°C (375°F), remove the water, and bake for another 20-23 minutes.
  20. 20Turn the bread out of the tin onto a wire rack to cool.

Ingredients

  • 7 g instant yeast
  • 250 ml lukewarm water
  • 1 tablespoon honey
  • 350 g white bread flour
  • 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.

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