Bread to me, is much nicer eaten rewarmed after the bread has had time to cool completely. This rule also applies to brioche and croissant. Try it for yourself.
- 250g strong bread flour
- 100g wholemeal bread flour
- ½ tsp pouring salt
- 2 tbsp extra virgin olive oil
- 1 x 7g sachet quick acting dried yeast
- 350mls warm water, roughly
- ½ tsp castor sugar
- 1 tbsp any vinegar
- 75-80g laverbread
- Leave the flours in warm place overnight if that's possible.
- Pre heat the oven to 200°C, gas 7.
- Put the warm flour into a mixing bowl on a machine, add the salt, and olive oil, and then mix well.
- Next, add the yeast with ¾ of the water and ½ teaspoon of castor sugar.
- Add the laverbread to the flour, and mix for a minute or so.
- Mix well and then add the vinegar and the rest of the warm water until you end up with soft dough.
- Either knead in the machine or by hand for a good 4-5 minutes. It should be free from stickiness and leave the edges of the bowl.
- Place the dough back in the bowl and cover with cling film.
- Leave to prove in a warm place until the dough has doubled in size. This will take 25 minutes, approximately.
- When the dough is ready, turn out onto a lightly floured surface and gently "knock back" this means to re knead. But don’t go mad, you just need to re form lightly for 1-15 seconds that’s all. Do not go mad, just massage out the air ready for moulding.
- Mould into a flattened loaf shape, making sure that the folds are underneath.
- Pop into a greased 2lb loaf tin, Dust with flour, cover with film and prove again to just under double the size.
- Carefully remove the cling film then, slash the loaf top, right down the middle, with a very sharp knife or a razor is the best for this.
- Place in the hot oven.
- Bake the bread until the crust is nicely browned, then take the loaf out of the tin, place it back in the directly on the bars or on a small wire rack on a baking sheet.
- This will allow the crust to develop all around the loaf.
- When the loaf is cooked remove from the oven and cool on a wire rack.
- Leave to cool completely before attempting to cut.