Country Loaf

Instructions

1. To make the starter, tip the flour and year into a bowl.
2. Pour over 200ml warm water
3. Mix together, then cover the bowl with oiled cling film
4. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly with a sweet yeasty smell
5. For the bread, tip the flour into a bowl with yeast and salt
6. Pour 150ml warm water and the yogurt into the starter mixture, stir until well combined
7. Then pour the starter mixture into the bowl
8. Use a spoon to bring the mixture together into a ball – this will take couple of minutes, as the flour needs to absorb water. Add another 50 ml water if the dough feels tight.
9. If by hand then tip out onto a surface lightly dusted with flour
10. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make ball again.
11. Knead for 10 minutes
12. If by electric mixture then knead for 5 minutes
13. The dough should feel slightly springy when touched and have a smooth surface when shaped into a ball.
14. Lightly oil a large bowl and place the dough inside
15. Oil a piece of cling film lay this loosely over the top
16. Leave in a warm and draught free place until nearly trebled in size – this can take from 45 minutes to about 1.30 hrs.
17. Remove the cling film and punch down the dough with your hand
18. Tip out onto your floured surface
19. Knead a couple of times until smooth and the air has been knocked out
20. Lightly oil a large baking sheet
21. Shape the dough into a round ball or oval and place on the baking sheet
22. Recover with the oiled piece of cling film and leave until doubled in size, about 1 hour
23. Heat the oven to 230C electric oven / 210C fan oven
24. Place a roasting tin on the bottom shelf of the oven and carefully half fill with boiling water from kettle
25. Leave in the oven for 10 minutes so it gets steamy
26. Use a shape knife to make few slashes across the bread before lightly dusting with flour
27. Bake for 20 minutes then turn the heat down to 220C electric / 200C fan
28. Bake for 25 minutes more then take out of the oven
29. Tap the bottom of loaf – it should sound hollow
30. Return to the oven for another 10 minutes if not
31. Leave to cool on a wire rack.

• Servings : 10
• Course : Bread
• Recipe Type : Bread
• Ingredient : Dried Yeast, Olive Oil, White Bread Flour, Yogurt