January 30, 2015
Crusty white loaf (x2)
Ingredients
800g Shipton mill's Canadian strong bread flour
450ml tepid water
25g fresh yeast
15g trex or lard
10g salt
5g sugar
Method
mix all together and knead for 10 mins
cover and leave to raise for around 45 mins
knock back and shape for a bread tin (2x 900g )
cover and raise for a further 45 mins
heat oven to 230°C
slash the dough after 2nd raise
add small tray of water to oven
place loaves in oven and mist with water
cook for 20 mins and then turn down to 180°C and cook for further 20 mins
remove from tins, check cooked, if not place back in the oven out of the tin
