Baker Tom’s top tips for the best home-baked loaf:
Use water in the mix that’s on the cooler side
Experiment with different flours, adding a little Wholemeal or Rye Flour
Give yourself plenty of time for your bread to develop a fuller flavour
Make sure your oven is nice and hot (around 2200
C) ESSENTIAL KIT:
Water spray for spraying steam into the oven before baking
Baking stone adds heat into the bottom of the loaf
Dough scraper for bowls and work tops and dividing the dough
ADVICE ON BUYING AND STORING BREAD:
Always buy from independent, local bakers
Look for a loaf with a good colour and crust
LEFT: Kneading is all important for a truly magical loaf
3 Place your dough back into the bowl and cover with cling film and leave for 60 minutes.
4 Turn your dough onto a work surface and shape into your desired shape, then preheat your oven to 250°C.
5 Leave your dough to rest again for 50 - 60 minutes until it’s just double in size.
6 Slash the tops of your dough with a very sharp knife, being careful not to drag the dough or deflate it. Place your dough into your oven for 10 minutes then turn down to 200°C for 30 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.
TURN
THE PAGE FOR MORE BREAD RECIPES
Store in a bread bin and never in a fridge
TOM’S SUGGESTIONS FOR THE BEST FLAVOUR COMBINATIONS:
Carrot, mustard and thyme Potato, herbs and garlic
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