Cooking bread in the Esse is an absolute joy. I love it. I don’t bother with loaf tins I just shape the bread, give it a final prove and get it straight on the floor of the hot oven. Cooking it this way gives the most fantastic crust with a deeper, well developed flavour.
You’ll need to crank the oven up high bread; the higher part of ‘very hot’ is good.
This is my standard loaf that I make at home.
Serves
N/A
Ingredients
- 750g white strong bread flour, plus extra for dusting
- 250g whole meal flour
- 10g powdered dried yeast
- 20g fine salt
- 600ml warm water
- A little sunflower oil
Method
Combine the flour, yeast and salt in a large mixing bowl. Add the water and, with one hand, mix to a rough dough. Adjust the consistency if you need to, with a little more flour or water, to make a soft, easily kneadable, sticky dough. Turn the dough out onto a lightly floured work surface and clean your hands.
Knead until the dough is smooth, stretchy and no longer sticky – about 10 minutes. Shape the dough into a tight round. Oil the surface of the dough, put it in the wiped-out mixing bowl, cover the bowl with cling film and leave to ferment and rise until doubled in size, which should take about an hour.
Pre-heat the oven get the dial up to very hot. Deflate the dough by tipping it onto the work surface and pressing all over with your hands.
Divide the dough into 2 or 3 equal pieces. Shape into nice even rounds, coat with whole meal flour and Leave to prove for a further 30 minutes, or until nearly doubled in size.
Use a bread knife the gently score the loaves across their tops, this will help them to rise in the oven. Make sure your oven floor is clean and free of racks. Carefully lift each loaf and place on the floor of the oven, being careful not to burn yourself as you go.
Cook for 40 to 50 minutes, until well coloured. Remove the loaves and cool on a wire rack.
