Crusty bloomer with soft white centre. Perfect for sandwiches
500g Shipton Mill Finest Bakers White Bread Flour – No. 1
10g Dried yeast
50ml Dash of rapeseed oil
360ml Cold water
Combine flour, salt, yeast and olive oil in mixer bowl (keeping the salt and yeast separate).
Place bowl on mixer with dough hook and add water; knead on slow setting for 5 minutes then higher speed for 10 minutes until soft and elastic.
Remove dough hook and cover bowl. Leave to prove for 1-2 hours or until double in size. I try to prove slowly to develop more flavour.
After first prove, tip dough out onto lightly oiled work top, knock back and knead lightly to form shape of bread - place on tray lined with greaseproof paper or place into a bread basket for shaping or oiled & floured loaf tin.
Allow to prove again in a cool place until doubled in size.
Sprinkle water on top and slash with sharp knife/razor blade before baking.
Place into a hot, pre-heated oven (200°C Fan oven or top oven of AGA) and throw in a handleful of ice cubes in the bottom to create steam.
Bake for approx 25-30 minutes until brown and hollow-sounding when tapped.
Added by: Elizabeth Patock
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.