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Crusty White Loaf

Rustic crusty white loaf with almost no kneading

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Ingredients

Poolish (night before)
• 1 g instant yeast
• 125 g warm water
• 125 g white bread flour e.g. Shipton's No 1

Next Morning
• 300 g white bread flour e.g. Shipton's No 1
• 5 g salt
• 1 g instant yeast
• 140 g warm water

Method

• Combine the poolish with the ‘Next Morning’ ingredients to a rough ball of dough and leave to rest for 10 mins (covered)
• Stretch and fold in bowl and leave for 10 mins (covered) x 4 times
• Leave covered for 1 hour to prove
• Stretch and fold dough, shape and place in floured proving basket
• Put basket in a large plastic bag and prove for 1+ hour until doubled in size
• Turn out the dough and slash the top with a lame or sharp knife
• If using a La Cloche Baking Dome (recommended) bake for 30 minutes at 220° C with lid on and 10-15 minutes with lid off. Alternatively, bake on a baking stone/baking tray for 40-45 minutes or until nicely brown

Allow to cool - eat - enjoy.

Added by: Mark Thomson


Tags: Bread White

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Crusty White Loaf by Mark Thomson

This is one of the best recipes I have come across. It's just the perfect loaf for me and it always works out well. Having said that, the last one I made had a very thick, hard crust on the top and sides. I like crusty bread but this was a bit too crusty for me. I followed the recipe as usual but baked it on a flat baking tray in the oven at Gas Mark 8, using steam from a tray of water in the bottom of the oven. Any ideas on how to make it just slightly less crusty anyone?

James Cairns 18 December 2019

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RE: Crusty White Loaf by Mark Thomson

James, I'm glad you like the recipe, it's one of my favourites as well. As for how to make it slightly less crusty, if you haven't got a baking dome, you could always try using a cast iron dutch oven/casserole pot if you have one. It keeps the dough moist as pale in the early stages of baking, then with the lid off to form the crust. Other than that, the only other variables to tinker with are hydration and baking times. Happy baking

Mark Thomson 19 December 2019


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