Ingredients
- 3/4-1 cup (200-245 g) + 1 tbsp (13 g) lukewarm water (divided)
- 1/2 tsp honey
- 2 tsp active dry yeast
- 2 cups (260 g) + 3 tbsp (40 g) Gideon Milling White Bread Flour (divided)
- 1 tsp salt
Method
- Mix 1/4 cup of water, honey, and yeast in a small bowl. Let it sit for 5 minutes, then stir.
- In a large bowl, add the flour, make a well in the centre, and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup of water 1 tbsp at a time until you reach a wettish dough). Mix with a wooden spoon. When almost fully mixed, add the salt and finish mixing. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tbsp of flour.
- Cover the bowl with a large tea towel, place in a warm, draft-free area, and let rise for 90 minutes.
- Preheat oven to 220°C. Line a cookie sheet with parchment paper and sprinkle with 1 1/2 tbsp of flour.
- Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.
- With a spatula, form the dough into an oblong loaf. Place 5 or 6 ice cubes on a pan on the bottom of the oven to create a vapour, or add the pan when pre-heating the oven an pour 1 cup of very hot water into the pan before adding the dough. Bake for approximately 20-25 minutes. Let cool and serve. Enjoy!
Adapted from recipe by Rosemary Molloy.
