This loaf uses a breadmaker (mine is a Panasonic SD-253) to take care of the mixing and kneading of the dough, and incorporates a "flying sponge" to ensure a rapid rise. The proofing takes place in a banneton and the loaf is baked off in a cast iron casserole for a lovely crusty loaf in about 3 hours from start to finish! There is minimal washing up required!
Notes: Cooking times will, of course, vary by appliance. My fan oven seems to be quite hot and fast, for instance. You could probably vary the flours used with this technique (my other favourite flour is 704 organic white) and reduce the salt with no effect if you wanted to.
Added by: Simon Harris
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.