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This is dead easy. And incredibly tasty. Toasts like a dream, too. I’ve baked it in my Dutch oven a.k.a. Le Creuset casserole dish (of course any other cast iron will be good), because since I discovered how wonderfully all kinds of bread bake in it, it’s been my favourite method. But it’s just as good in a loaf tin, just needs to prove longer until it almost rises over the rim.
I use Doves Farm Malthouse Bread flour but any malted flour with bits (whole grain presumably) will do.
The recipe comes from the Shipton Mill website.
malthouse breadServings: 1 loafTime: 2 hours 30 minutes
- 300g malthouse flour
- 200g strong white flour
- 10g fresh yeast (or a teaspoon of fast action)
- 8g salt
- 342g (I kid you not, be this precise) lukewarm water
In a bowl of (best) a free standing mixer with a dough hook attachment mix the flours and the yeast. Add salt, then water and mix/knead until it’s nice and stretchy and stops sticking to the bowl. You can use Dan Lepard’s method of briefly kneading and resting several times, but you know you’re there when it becomes a smooth ball that bounces off the bowl sides.
Leave covered for about an hour expecting it to double in size. Turn out, fold and stretch to form a tighter ball, dip it in wholemeal flour and place in a well floured proving basket or bowl lined with a cloth. Put in a plastic bag inflated a bit so it doesn’t touch the dough (just blow into it and tie the end!) and leave for about 40 minutes. Halfway through that time start preheating a cast iron casserole dish or Dutch oven in the middle of the oven at 220C/425F/gas 7.
The dough should not rise a lot but that’s good – I’ve found that short proving time works better if you bake it in Dutch oven. When ready, just plonk the dough from the proving basket swiftly as you can, put the lid on and into the oven. Bake with the lid on for 20 minutes, and for another 20 minutes with the lid off.