Homemade Bread

Réalisation

1. 01
   Étape 1Activate the yeast10 min

   Mix the warm water with the yeast and leave for 10 minutes until foamy.

   eaulevure sèche
2. 02
   Étape 2Knead the dough9 min

   Add the flour and salt, then knead for 8–10 minutes until smooth and elastic.

   farine pour painsel de mer
3. 03
   Étape 3Rise the dough1h 45m

   Cover and leave to rise until doubled in size (around 1½–2 hours).

4. 04
   Étape 4Shape the dough

   Turn the dough onto a lightly floured surface. Gently shape into a tight ball or loaf by folding the edges into the centre and pulling it across the worktop to create surface tension.

5. 05
   Étape 5Prove the dough30 min

   Place into a well-floured banneton (or a bowl lined with a floured tea towel), seam side up, cover and leave to prove for 30 minutes.

   Note

   A bowl lined with a floured tea towel can be used instead of a banneton.

6. 06
   Étape 6Preheat the Dutch oven30 min

   Meanwhile, preheat a Dutch oven in the oven at 250°C for at least 30 minutes.

7. 07
   Étape 7Score and transfer the dough

   Turn the dough onto baking paper, score the top with a sharp knife, then carefully lower it into the hot Dutch oven.

8. 08
   Étape 8Bake with the lid on20 min

   Bake with the lid on for 20 minutes, then remove the lid, reduce the oven to 220°C and bake for a further 20 minutes, or until deep golden brown.

9. 09
   Étape 9Finish baking uncovered20 min

   Remove the lid, reduce the oven to 220°C and bake for a further 20 minutes, or until deep golden brown.

10. 10
    Étape 10Cool before slicing

    Leave to cool completely before slicing.