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1
Add the sugar to the warm water and stir, once the sugar has dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
2
Add the salt to the flour and mix together.
3
Once activated, add the water to the stand mixer bowl, and add the oil, then add the flour and salt to the bowl.
4
Using the dough hook attachment, start the machine on first speed, once all of the ingredients have come together, continue kneading for 10 minutes.
5
If you are kneading this recipe by hand, add all of the ingredients to a bowl, and partially mix it all together, tip it out onto your worktop and hand knead the dough for 10 minutes, then carry on with recipe.
6
Turn out the kneaded dough from the mixer, and form it into a ball, place it into a lightly oiled bowl, cover the bowl, and let it rise/proof for a minimum of 1 hour in a warm draft-free spot, the dough should at least double in size (this may take longer depending on the temperature of your kitchen)
7
Grease a large baking tray/sheet, with lard, oil, or butter.
8
After the first rise turn out the proven dough onto a non-floured work surface.
9
Degas the dough, that simply means knock the dough back for a minute, and form it into an oval shape as shown in the video.
10
Place the dough in the middle of your greased baking tray, sprinkle the dough with a little flour, cover it with lightweight cloth, and set your timer for however long you did the first rise, in my case 1 hour.
11
When there is only 10 minutes left on your second rise, preheat your oven to 190°C / 375°F / gas mark 5, at the same time carefully place a pan of hot water on the bottom shelf of your oven (this creates a steamy atmosphere that makes the bread crispy)
12
Once the dough has risen, sprinkle a little more flour on the top of the now fully risen dough, and score the top of the bread as shown in the video.
13
Place the loaf in the preheated oven (open oven door slowly to prevent a blast of steam) close the oven door, and set your timer for 30 minutes, for a harder crust bake for 40 to 45 minutes.
14
Optional: you can turn the loaf around in the oven after 20 minutes for even baking.
15
Carefully remove it from the oven, and allow it to cool on a wire rack for 30 minutes.
16
This bread is ideal for toasting and sandwiches.
Method
Ingredients
400g / 14oz Strong white bread flour
200g / 7oz Wholewheat flour
360g / 360mls Lukewarm water / 40°C / 104°F
7g / 2tsp Instant or active dried yeast
15g / 1tbls Oil or soft butter
8g / 1tsp Salt
6g / 1tsp Sugar
Heavy duty, carbon steel, non-stick, baking tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
Lightweight dough proofing cloth
FEATURED PRODUCTS
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