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Category: Breads
Serving: 1 piece
Preparation: 2 minutes to mix/12 hours to proof/ 15 minutes to rest/ 2 hours to prove /40-45 minutes in the oven
 

breaking into a crusty bread, the waft of steam that hits you ummm you can smell god,there is nothing on earth so surreal. This is my first experience in baking artisan style bread. In this virtual age I have a bread baking guru Dillon Kesur who lives on a farm in Tasmania. He entices many of his followers through his rustic breads and food that talks to the soul... This is a Sullivan street Bakery recipe I have finished it with semolina and flour just as Dillonji dose as it is quite easily found in our kitchens. Feel free to use the topping of your choice.

A link to the original recipe http://www.sullivanstreetbakery.com/recipes

Ingredients

flour- 430g
water-345g
yeast- 1g
salt- 8g
olive oil
extra flour, semolina (topping of your choice)

Method

1. In a bowl place mix the flour, yeast and salt with a wooden spoon, pour water and mix well for a minute or so.
2. Take another medium bowl, smear olive oil and tip the dough mixture. Cover with a cling film and leave it to proof over night 12 hours at 18-23 C.
3. Tip the dough onto a floured surface and give it a couple of turns and folds.Allow to rest for 15 minutes.
4. Take a cotton dish towel wet and generously coat with flour and semolina.
5. place the dough seam side down and cover. Allow the dough to double in size on a working table for 2 hours.
6. Pre heat oven to 240C. Place a cast iron pot in the oven and heat for 15-20 minutes. Remove the pot and place the dough seam side up and bake for 30 miutes closed with a lid, remove the lid and continue baking for another 10- 15 minutes.

Serving Ideas

Serve along with evoo or buerre Echire or buerre d'isigny.

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