- 300g Malthouse Flour
- 200g Strong White Bread Flour
- 40g Unsalted Butter
- 10g Salt
- 310ml of room temperature Water
- 7g packet of Dried Yeast
- Olive Oil
I made this with Worsbrough Mill’s finest Malted Flour, but if you can’t get it try to get Dove Farm’s Malthouse Flour instead. Or get both, make 2 loaves and have a taste off!
You will need: Mixing Bowl, Scraper, Baking Paper, Baking Tray.
Place the flours, Yeast & Salt in a mixing bowl, taking care to keep the Salt away from the Yeast (see photo to the right).
Add the Butter & Water & bring the ingredients together into a rough dough.
Use the dough to clean the bowl, lightly oil the bowl & put a good splash of Olive Oil on your work surface.
Place the dough onto the Olive Oil and begin to knead (technique borrowed from Paul Hollywood – it works a treat).
It will be sticky to start with but will soon start to form a smooth skin.
Knead for 10 minutes.
Shape the dough into a ball & place into the oiled bowl.
Leave to rise for 1-2 hours at room temperature (it might need longer if you have a cold room!).
Place a sheet of baking paper onto a baking tray.
Once risen, knock back gently and reshape into a ball.
Place the ball onto the tray, then the tray into a bin bag making sure the bag is sat up away from the dough (use a better quality bin bag or go the whole hog and buy a Proving Bag!).
Leave for one hour, then remove from the bin bag and flour with Strong White Bread Flour.
Quickly cut a cross into the top with a very sharp knife/scalpel (I use a fish filleting knife).
Heat your oven to 220°c. Place a tray with some water in the bottom of your oven (you could also spray the inside of the oven with water) to create steam.
Bake for 30-40 minutes at 220°c depending on whether you want it really crusty or not.