Ingredients :
- 500 grams strong white flour
- 7 grams fast action dried yeast
- 10 grams salt
- 350 ml water
- 250 ml boiling water
- 2 pinch sea salt
- 2 stalk rosemary
Method :
- Mix everything together using a claw shaped hand in circular motion. Keep the yeast and salt separate in the bowl until the water is added
- Oil your hands and knead the dough well on a flat surface, stretching and pulling the dough back before it has chance to stick to the surface.
- Shape into a smooth ball and place in an oiled bowl covered with clingfilm for 45 mins to an hour until doubled in size and very pliable
- When the dough is very smooth and stretchy (so stretchy that you can stretch it thin enough to see shapes through) - stretch it into a rough rectangle
- Chop the rosemary, drizzle with olive oil and sprinkle over both sides of the dough rectangle
- Fold over a third of the length from one side and repeat on the other side
- Fold over the top and bottom
- Flip the dough over and use your hands to stretch the surface whilst turning to make it tight whilst trying to fully join the seams at the bottom- ultimately removing any seams
- Place onto the final (floured) baking surface. I recommend thin metal pizza trays. And cover loosely with a towel or oiled clingfilm
- Place a metal tray in the bottom of the oven and preheat oven to 220°F C
- Leave dough to rise for another 40-60 minutes (depends on room temperature). Until the size of a big loaf of bread and very light to the touxh
- Pour a cup of boiling water into the tray in the oven and quickly shut the door
- Slash the surface of the dough with a sharp knife.
- Quickly sprinkle with sea salt and flour and place the tray in the oven
- Bake for 25 mins then reduce temperature to 180°F for a further 15
- Allow to cool for at least 30 mins before cutting. Better to cool longer and reheat if you want warm bread rather than cutting whilst still hot.
0 komentar:
Posting Komentar