This is the perfect introduction to bread-making. This fail-safe recipe makes free-form loaves (the more rustic the better) with pleasantly crunchy crusts.
Makes two small-ish loaves
Prep Time: 10 mins + 4 to 24 hours resting time
Cook Time: 25 mins
Ingredients
3 1/4 cups white bread flour
2 tsps (1 sachete) instant yeast
2 tsps coarse salt
1 1/2 cups lukewarm water
a sprinkle of cornflour to dust the baking sheet
Method
In a large mixing bowl, mix the flour, yeast and salt together. Make a well in the centre and pour in the water, gently mixing everything together with a wooden spoon. Keep working it until it turns into a sticky dough. Use your hands to shape it into a ball in the bottom of the bowl. Cover the bowl with cling film and set it aside, but keep it at room temperature. Let it rise for around two hours. (This can be done a day ahead and put in the fridge overnight once risen).
Lightly dust a baking sheet with cornflour. Turn the dough out onto a floured work surface and cut or tear it in half. Smooth the halves into balls, then sit them on the baking sheet and shape them into rough loaves. Personally, I like an eclectically shaped loaf. Let them sit and rise for another hour.
Place a baking tray filled with water in the bottom of the oven – the steam will help create a crispier breadcrust. Preheat the oven to 240°C.
Slide the baking sheet into the oven. Bake for 20-25 minutes. The loaves should be golden and sound hollow if you tap on them. Let the loaves cool for at least 10 minutes before tearing into your freshly baked bread.
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