3 lb (1.4 kg) strong plain flour
3 3/4 cups (30 fl oz) 850 ml warm water
3 tbsp milk
1 1/2 oz (40 g) fresh yeast or 1 1/2 tbsp dried
1 1/2 tbsp salt
3 3/4 cups (30 fl oz) 850 ml warm water
3 tbsp milk
1 1/2 oz (40 g) fresh yeast or 1 1/2 tbsp dried
1 1/2 tbsp salt
method
1. Place the flour in a bowl, reserving one handful. Pour 1/4 pint (150 ml) of the water into a small bowl, add the milk and sprinkle in the yeast. Leave fresh yeast for 5 minutes and dried yeast for 15 minutes.
2. Make a well in the flour. First stir the mixture, and then pour it into the flour - but do not mix it in.
3. Scatter the reserved handful of flour over the top. Leave the flour and yeast in a warm, draught-free place, to stand for one hour.
4. After this time the yeast should be bubbling well. Using your hand, begin to draw the flour into the yeast from the edges of the well.
5. When the centre feels dry, sprinkle in the salt. Gradually add the remaining water, still bringing flour from the edges of the bowl to the centre.
6. When all the water has been added, continue kneading until the dough begins to feel smooth.
7. Turn the dough on to a floured work surface and knead it well for about ten minutes until it feels soft, very workable and not at all sticky.
8. Form it into a round cushion shape, tucking the sides underneath, and return it to the bowl, rounded side up.
9. Cover the bowl with a clean dry cloth and leave it in a warm place for 1 hour for the dough to double in size.
10. Preheat the oven to 400°F (200°C) gas mark 6.
11. Knead the dough again and divide it into two. Form each piece into a round cushion shape as before, folding the sides underneath to obtain a smooth, rounded top.
12. Place the loaves on floured baking sheets and bake them for 40 to 45 minutes, or until they are lightly browned and sound hollow when tapped.
13. Cool them on wire racks.
2. Make a well in the flour. First stir the mixture, and then pour it into the flour - but do not mix it in.
3. Scatter the reserved handful of flour over the top. Leave the flour and yeast in a warm, draught-free place, to stand for one hour.
4. After this time the yeast should be bubbling well. Using your hand, begin to draw the flour into the yeast from the edges of the well.
5. When the centre feels dry, sprinkle in the salt. Gradually add the remaining water, still bringing flour from the edges of the bowl to the centre.
6. When all the water has been added, continue kneading until the dough begins to feel smooth.
7. Turn the dough on to a floured work surface and knead it well for about ten minutes until it feels soft, very workable and not at all sticky.
8. Form it into a round cushion shape, tucking the sides underneath, and return it to the bowl, rounded side up.
9. Cover the bowl with a clean dry cloth and leave it in a warm place for 1 hour for the dough to double in size.
10. Preheat the oven to 400°F (200°C) gas mark 6.
11. Knead the dough again and divide it into two. Form each piece into a round cushion shape as before, folding the sides underneath to obtain a smooth, rounded top.
12. Place the loaves on floured baking sheets and bake them for 40 to 45 minutes, or until they are lightly browned and sound hollow when tapped.
13. Cool them on wire racks.
serving amount
makes 2 large loaves
rate this recipe
8.2
out of 10
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