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White Crusty Loaf

Ingredients:


500g Strong Bread Flour

X1 7g Sachet of fast action dried yeast

350ml Luke Warm Water

2tbsp Extra Virgin Olive Oil

1tsp Kosher Salt




Method:


1. In a large bowl, mix together the flour, salt and yeast with the water and 1tbsp olive oil. Stir together using a non stick spatula.


2. Now place the dough onto a well floured surface and knead well for 10 minuets until soft and elastic ( I find this process so much easier in my stand mixer using a dough hook for 15 minuets).


3. Clean and wash the bowl you used for mixing and pour in 1 tbsp olive oil, wipe around the inside of the bowl, then put the dough in the bowl. Cover tightly with cling film and put aside for 1hr.When the dough has doubled in size, take it and place onto a lightly floured surface and punch it a few times. This is called the knock back method. Place the dough back into the oiled bowl, cover again and leave for around 30 minuets.


4. Heat the oven to 200c. Turn out the dough onto a lightly floured surface again and punch it gently into a small rectangle, now fold the bottom third up to the middle followed by the top third over that. Press down , turn the bread a quarter turn and repeat the process. Now lift the folded dough into the prepared loaf tin, set aside while the oven heats up. Before the bread goes into the oven, spray the top with water and dust some flour on top. Slash the top of the dough with a sharp knife right down the center.


5. Bake for 10 minuets on 200c, then reduce to 180c for the remaining 25 minuets. The loaf should now have risen perfectly and is a golden brown colour. When tapped on the top, it should sound hollow. Now enjoy your fresh bread with some Cornish Butter, ansom!





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