This is the loaf I make at least once a week. It’s as beautiful as a sourdough, but much easier, and not as time-consuming. The method is similar to the no knead breads, but I added a bit of “stretch & fold” kneading to strengthen the gluten which creates a nice rise. The rest times are 1 hour + 1.5 hours + 1 hour, so perfect if you work from home, and doable if you work away from home because you can make it in the evening, pop it in the fridge after the final rise, then bake the next day. It’s a small loaf, but can be easily doubled.
STEP 1: Make dough
- 300g bread or all-purpose flour (or substitute 50g for wheat and/or rye)
- 7g salt
- 3g yeast
- Measure dry ingredients in a bowl and mix (I use a whisk) to combine.
- 225g warm water
- 11g honey
- Add honey to water and stir to combine
- Mix honey water into dry ingredients, using the handle of a wooden spoon, or your hand. Make sure there are no dry bits.
- Cover and rest 1 hour
STEP 2: Knead & Proof
- Keeping dough in the bowl, do a round of stretch and folds, then cover and let rest 30 minutes. See kneading during proofing, and shaping videos here
- Repeat this two more times, for a total of 1.5 hours rest. Each time you can pull the dough out a little longer, but not too much so that it tears.
- Only do four stretch and folds each round.
STEP 3: Final rise
- Carefully remove dough to a lightly floured surface, without deflating it.
- Pull sides to shape into a tight ball, then turn over, and with cupped hands, tighten surface some more.
- Place in lined and floured proofing basket seam side up and cover
- Proof 1 hour or until finger test, and preheat oven to 500. It’s better to be under proofed than over proofed, so check often:
- Dough is under proofed when you poke a finger in it and is springs back quickly
- Dough is proofed when you poke a finger in it and it springs back slowly
- Dough is over proofed if you poke a finger in it and it doesn’t spring back.
- Cover with parchment, then a cutting board and turn over
- Slowly remove basket and score. Score round loaves symetircally and mostly on the top, so they rise up, not out
- Bake, covered, at 475 for 25 minutes
- Remove cover and bake for 10 minutes.
- Put a cookie sheet on the lowest rack to redirect the heat so the bottom doesn’t burn
- Let cool completely before slicing