Rustic country loaf
Making bread at home is kind of joyful ... your house will full of the scent of fresh bread and once they just came out from the oven, it's fantastic.
In autumn and winter, I normally make bread twice a month and every time I bring some to my mother-in-law as she loves my home made bread. But I did not succeed in making this kind of bread before. I normally buy it from the shop.
Finally, I found this recipe and I can make it.... I'm really happy....I love it a lot :)
This bread had a crispy and authentic texture which I can eat it without jam or nutella!!
Recipe from BBC GoodFood, November'09
225 g. bread flour
1 tsp fast-action dried yeast
200 ml. warm water
500 g. bread flour (plus extra for kneading and dusting)
2 tsp fast-action dried yeast
2 tsp salt
150 ml. warm water
75 ml. plain yogurt
oil, for greasing
1. Make the starter by mixing flour, yeast and warm water; use a wooden spoon to mix together.
2. Cover the bowl with oiled cling film and leave in the fridge overnight.
3. Make the bread by putting the flour along with salt and yeast. (do not put the yeast directly to the salt because the yeast could not work well)
4. Pour warm water and the yogurt into the starter mixture, stir well then pour this into the bowl with the flour.
5. Using the wooden spoon to bring the mixture together into a ball. (add another 50 ml. warm water if the dough feels tight.
6. Knead the dough onto a surface lightly dusted with flour for about 10 minutes or until the dough feel slightly springy when touched and have a smooth surface. (you can knead the dough for about 5 minutes in a food processor with a dough attachment.
7. Lightly oil a large bowl and place the dough inside then cover with oiled cling film.
8. Leave in the warm place for about 45 minutes to about 1 1/2 hrs or the dough nearly trebled in size.
9. Knead a couple of times on the floured surface until smooth and the air has been knocked out. Shape the dough into a round ball and place of the baking paper sheet or silicone mat.
10. Cover with the kitchen towel and leave in the warm place for about 1 hr or until doubled in size.
11. Heat the oven to 230°C/210°C fan.
12. Place a roasting tin on the bottom shelf of the oven and fill with boiling water from the kettle.
13. Leave in the oven for 10 minutes so it gets steamy.
14. If you dough has spread out, carefully tuck the ends under to make a neat ball then use the knife to make three slashes across the bread before dusting with the flour.
15. Place the baking sheet on the middle shelf of the oven (I used to place on the top of the oven, but after baking the bread stuck in the top) and bake for 20 mins.
16. Turn the heat down to 220°C/200°C fan bake for another 25 mins. then take out of the oven.
17. Tap the bottom of the loaf; it should sound hollow if not return to the oven for another 10 mins.
18. Leave to cool on a wire rack.