A good loaf
200g strong white flour
200g wholemeal flour
7g yeast (preferably organic)
15g olive oil
a mug of water
Bring all the ingredients together making sure that the salt and yeast dont mix at the beginning. Kneed for 10 minutes until smooth and elastic or use a dough hook. cover and leave to rise in the fridge overnight.
The next day knock back, and shape into a loaf or place in loaf tin. Then let it rise in ambient temperative for two to three hours. When risen slash the surface with a sharp knife, then wet the surface and rub flour in tip (makes it look professional when it comes out of the over.
Then, place the bread in a hot oven (220 degrees) spinkled with water (creates steam and a nice crust) for around 25 minutes. Wait 30 minutes before slicing up.
Added by: Sara Godfrey
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.