Basic Breads Ep 2 - Farmhouse Loaf

• total time: 5 hours 38 minutes

Ingredients

7g instant yeast

250ml lukewarm water

1 tbs honey (approx)

350g white bread flour

1/2 tbs salt

Directions

Mix yeast & water together. Add honey and mix again. Add the flour and then the salt and mix until it’s fully combined and shaggy.

Cover and rest for 30 minutes (set timer on the phone so you can chill)

After 30 min wet your hand (so dough doesn’t stick) stretch and fold 4 times turning the bowl after each fold) cover and rest for 30 minutes.

After 30 min Repeat the stretch and fold process and cover and rest for 1 to 1.5 hours.

Grease a small loaf tin (like a cake loaf tin) with butter fairly generously, this will give a lovely crust and stop it sticking.

Once the dough is ready; Sprinkle some flour on top of the dough and onto your work surface and turn the dough out. Be patient, wait and it should come out easily.

Flour your hands and gently stretch it out slightly from the underside into a squarish shape as shown in the video. (Keep your hands floured while handling the dough)

Fold the dough across in 3rds as shown into a rectangle and roll it up. Seal the seams up along the top and sides pushing in any lumps and bumps, flip the dough over and place in tin seam side down. Cover and rest for 45 min.

30 min before the bread is ready to go in (15 min into rest time) preheat your oven to 210C and add another little dish like a loaf tin with water inside to the bottom (this creates some steam for the first part of the bake) not essential but the bread will be soft and fluffy inside if you do.

Bake for 10 min with the steam then turn the oven down to 190C and take out the water, bake for another 20 -23 min. Turn the bread out of the tin when it’s done onto a wire rack and let it cool for at least 20 min before eating. I normally make this in the evening and let it cool on the rack all night while I sleep but if not once cooled store wrapped in parchment paper.

Enjoy D 🫶

Notes

No knead sandwich loaf