Tue, 25 November 2025
INGREDIENTS
Strong white Flour 400g
Malted granary flour 400g
Water 520g
Fresh yeast 20g
Salt 20g
METHOD
For the sponge, mix water, flour, and yeast in a clean bowl.
Cover the bowl and leave in the fridge to ferment overnight.
The next day, remove the sponge preferment from the fridge and add to malted granary flour and salt.
Combine everything together to form a rough dough. This can be done using a mixer with a dough hook or by hand.
Once the dough comes together knead for 4 to 5 minutes until the dough is smooth and elastic. The dough should pass the windowpane test.
Place the dough in a clean bowl, cover and leave to prove for at 2 to 3 hours.
When the dough has doubled in size, turn the dough out onto a clean work surface and knock back the dough.
Form the dough into a round ball.
Using just a little flour shape the dough into an oval and place into a large bread tin which has been greased and floured (This will prevent the dough from sticking)
Prove the dough for a further 2 hours. Preheat the oven to 230c. Place a baking tray into the oven to preheat. Place the bread into the preheated oven. To create steam within the oven which will help the oven spring and give the dough a better rise pour boiling water into the preheated baking tray.
Bake for 35 to 40 minutes.
