1-2gfresh yeast, or ¼ tsp instant (fast action) dried yeast
390gwater, not warmer than room temperature
1Tbspeach rice flour and white flour, or wholemeal flour, for the proofing basket
How I make it
Mix all the ingredients except the 1 Tbsp each of rice and white flour well. Cover with plastic wrap or a tight-fitting lid and leave to rise for 8-12 hours, for example over night.
Place the dough on an unfloured surface. Sprinkle a little flour on top and turn the dough to face floured side down. Gently stretch the dough to a rectangle and fold from each side approx. 2/3 across, as if making an envelope. Roll over so the cut side is down and gently shape to a circular shape. Cover with a kitchen cloth and leave to rest for 20-30 minutes. See “Del 1” (part 1) of the video below for a demonstration of how I usually do this.
Mix the 1 tbsp each of rice and white flour and sprinkle a good amount in a proving basket. Add a small handful of sesame seeds too, if you like.
Sprinkle a little flour over your shaped dough, which should have relaxed and spread out a little by now. Shape the loaf to a bread (see video “Del 2” (part 2) for how I do this). Place seam-side up in the proving basket. cover with a kitchen towel and leave to rise until nearly doubled in size, 1-3 hours (depending on dough and room temperature).
At least half an hour before you’re ready to bake the bread, place a baking stone (if you have one) in the oven and leave at 260 °C for at least half an hour. If you like, place an old sheet pan at the bottom for splashing hot water into (this creates steam that helps the bread rise better during baking). If you don’t have a baking stone, it is sufficient for the oven to get thoroughly hot before baking.
Invert the bread onto something suitable (such as a wooden chopping board) or directly onto the baking stone (if your oven enables you to pull it out slightly without having to lift it off). Make an incision into the bread to allow it to rise properly in the oven. Have a look at the video (“Del 3” (part 3)) for how I do this. Transfer to the oven immediately and throw in around 125 ml/½ cup of hot water into the old sheet pan at the bottom of your oven. Close the oven door immediately to ensure no steam escapes.
Lower the temperature to 230 °C and bake for 20 minutes. Open the oven door to let out any steam. Continue to bake until the bread is cooked through, 10-20 minutes or more depending on your oven and whether or not you’re using a baking stone. The bread is ready when it has reached a temperature of at least 96 °C all over (the coldest point is usually a short distance above the crust on the underside). When ready, the bread will return a hollow sound if you knock on the crust on the underside. Leave to cool on a rack to cool completely before slicing. If you slice it while still hot, steam will escape and you may ruin the texture of the crumb.
Video
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