Ingredients
- 175ml (6 fl oz) water
- 1/4 teaspoon quick yeast
- 225g (8 oz) bread flour
- 225ml (8 fl oz) water
- 1/2 teaspoon quick yeast
- 275g (10 oz) bread flour
- 5 tablespoons wholemeal flour
- 1/4 teaspoon salt
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Method
- The day before making bread, place 175ml water, 1/4 teaspoon yeast and 225g bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metalic container. Reserve 75g (3 oz) for this recipe and freeze remainder for later use.
- In a large bowl, mix together reserved starter, 250ml water, 1/2 teaspoon yeast, 275g bread flour, wholemeal flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking tray that has been sprinkled with polenta. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 200 C / Gas mark 6.
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.