|350||g||room temperature water|
Dissolve the yeast in the water.
In a large bowl, combine the two flours and the salt. Add the liquid and mix everything together.
Get the dough out of the bowl, and knead it on a clean table for 10-12 minutes. The dough should be smooth and elastic. Shape into a ball, place it back in the bowl and cover with a kitchen cloth. Leave to rise for 60-90 minutes.
Slightly dust the table with a little bit of flour. Carefully turn the dough out onto the table, and gently shape it into a roll about the size of your bread tin. Slightly dust the bread tin with flour and carefully put the shaped dough into the tin. Cover again and leave to rise for another 30-45 minutes.
Preheat the oven to 220℃, and place a metal bowl or roasting tray in the bottom of the oven. Bring about 1L of water to a boil. Slice the top of the risen dough with a grignette, or a very sharp knife. Once the water is boiling, place the bread tin on a rack in the center of the oven, and carefully add the water to the roasting tray / metal bowl.
Reduce the heat to 190℃, and turn on the fan. Bake for 30-35 minutes, or until the bottom sounds hollow when tapped. Leave to cool completely on a wire rack.
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