This bread is easy to make but will impress the hell out of your friends and family. Unlike the local bakery, my oven does not have a steam option. Steam is vital in the first few minutes of baking bread as it keeps the surface of the bread moist and allows for proper rising. Using a casserole means that the bread bakes using its own steam, problem solved.
Equipment
- 1 Oval casserole dish
- 1 Kitchen scale
- 1 Large mixing bowl
Ingredients
- 500 g Stoneground white bread flour
- 180 ml lukewarm water
- 180 ml milk
- 10 g salt
- 5 g instant dry yeast (half sachet)
- sesame seeds to sprinkle
Instructions
Step 1: Autolyse
- The first step is to autolyse the dough. This allows for proper hydration of the flour and improved gluten development.
- In a mixing bowl, mix together the flour, milk and water by hand just until combined. Cover the dough and allow it to rest for 30 minutes.
Step 2: Mix
- This is where we get our hands dirty. Wet your hand to keep the dough from sticking to it. Sprinkle the salt and yeast evenly over the surface of the dough and start working it through. Using your index finger and thumb like a crab claw, pinch through the dough several times, then bring it back together again.
- Once the salt and yeast have been absorbed properly and the dough becomes a bit more pliable, cover it and set it aside to rest for 15 minutes.
Step 3: Fold
- Applying folds to the dough helps to strengthen and organise the gluten structure. Imagine gluten strands folded over each other to form a stronger network of strands that will trap gas and help your bread rise. apply 4 folds 15 minutes apart.
- Think of the dough as a clock. Reach underneath the dough at 12 'O'clock and grab one-quarter of it. Pull up, stretching the dough as far as it will go without tearing, then fold it over itself. Rotate the bowl and Repeat at 3 'O'clock, 6 'O'clock and 9 '0' clock.
- Repeat the above for a total of 4 folds, resting the dough 15 minutes between folds.
- Allow the dough to rise till triple in size.
Step 4: Shape
- On a lightly floured surface: Gently ease the dough out of the mixing bowl without forcing it. Just let gravity do the work, maybe gently easing the dough loose using a spatula if it's stubborn and sticking to the bowl.
- Gently shape the dough into a rectangular shape using floured hands. Cup your hands behind the dough and drag it a few centimetres towards yourself. You will feel the dough tightening up.
- Grease a casserole using non-stick spray and place the dough inside. Lightly brush the surface of the dough with water, cover and allow to proof for one hour.
Step 5: Bake
- Preheat your oven to 240'C
- Once again lightly brush the surface of the dough with water and sprinkle it with sesame seeds. Make a few diagonal cuts in the bread using a sharp blade.
- Bake the bread for 30 minutes with the lid on, then carefully remove the lid and bake the bread further until it has a nice dark crust.
- Allow the bread to cool for at least one hour then dig in.
