SUPER CRUSTY HOMEMADE BREAD
My daughter made this bread today which was super easy and economical – so thought I’d share.
- 3 cups (450 g) flour, bread or plain/all purpose
- 2 teaspoons instant or rapid rise yeast
- 2 teaspoons cooking salt, NOT table salt
- 1 ½ cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to 55°C)
- Dough shaping:
- 1 ½ tablespoons flour, for dusting
Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency.
Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.
Put pot with lid (26 cm/10″ or larger) in the oven. Preheat to 230°C/450°F (220°C fan) 30 minutes prior to baking.
Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tablespoons flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper:
Slide a large piece of baking paper next to the dough, then flip the dough upside down onto the paper.
Slide/push it towards the middle, then reshape it into a round(ish) shape.
Don’t get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot:
Remove piping hot pot from oven. Transfer your dough in the baking paper into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.
Recipe posted and photo’s: Odette Coates