Best Bread Recipe

Here is the recipe for my overnight sponge bread, for which I am eternally grateful to Hugh Fearnley-Whittingstall’s River Cottage Everyday for getting me started with.

My bread

In a bowl add

250g Strong white bread flour

325g Lukewarm water

5g Fast Action Yeast

Mix with a wooden spoon and leave covered overnight.

The next morning add

250g Strong white bread flour, or replace with an equal quantity of alternative (wholemeal/barleycorn/5seed)

10g Fine Sea Salt

Mix until it comes together and knead for 10 mins on a worktop until silky and soft

Oil the bowl lightly with olive/rapeseed oil but the dough in and let rise until doubled (approx. 1 hour)

Fold the dough over on itself again and again to form a tight ball, coat lightly with a tiny amount of oil and then some polenta and leave to rise for another hour

Place a baking stone or heavy duty baking sheet in the oven and turn the oven to maximum, or alternatively in a wood fired oven which has cooled and is giving a steady heat, make sure the oven is well up to temperature before placing the bread in the oven, a quick squirt of water from a plant mister.

Cook at maximum temperature for 15minutes, before turning down to 200deg C for half an hour until the base sounds hollow when tapped. Allow to cool before slicing and enjoying with lashings of butter or dipped into olive oil and a dash of balsamic vinegar….delicious.

6 responses to this post.

  1. Posted by Janane on August 16, 2011 at 9:54 am

    got this off RC many thanks..

    Reply

  2. Posted by cannyfradock on June 25, 2011 at 5:28 pm

    Thanks for sharing the bread recipe…..great Wood-fired oven

    All the best….

    Terry

    Reply

  3. Posted by Mrs B on June 24, 2011 at 2:11 pm

    The pizza, bread and fish were all very yummy!!! Keep on cooking!!!! x x x

    Reply

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