The crispiest, crunchiest crusty bread ever
5 heaped tbspns Organic Ciabatta Flour
5 ditto " Swiss Dark Flour
2 tspns sugar
1 tspn sea salt
1 tspn dried yeast
mugfull blood-heat water
. Activate dried yeast with 1 tspn sugar and mugfull of blood-heat water until it froths
. Put flours, salt and sugar in large bowl
. Pour in yeast, sugar and water and stir to amalgamate and with hands knead dough until it becomes homogenous, adding extra flour if necessary
. Cover with cloth and leave overnight to rise
. Next morning knock down risen dough and knead again to homogenise. Place dough in oiled medium loaf tin, cover with cloth and leave until doubled in bulk and risen above sides of tin, usually about three hours.
. Preheat oven to hot, 250 c. Place loaf in centre of oven and bake for 20minutes on high heat, then lower temperature to 200 c and bake for a further 10 minutes, 30 minutes in total.
. Cool on wire wrack, slice and enjoy the crispiest, crunchiest crusty bread ever.
Added by: Marian Mason
These boards are individually hand-made by a local craftsman, using wood sourced in Gloucestershire, and are part of our growing range of quality baking equipment.
Nigel guides the wood into a rectangular shape but allows the timber’s natural form to flow, so the edges are delightfully wonky. This coupled with the natural variations of wood means each board is unique. More ...