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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This loaf, adapted from Daniel Leader's Local Breads book, is a super-tall riser with a fluffy, tender crumb and a gorgeous golden hue. Weighing the ingredients ensures a stellar outcome, but I've given the conversions too. Ingredients:
300 grams (1 1/2 cups) warm water |
5 grams (1 tbsp) instant yeast |
375 grams (2 heaping cups) durum flour |
125 grams (1 1/4 cups) all-purpose flour |
45 grams (3 tbsp) sugar |
50 grams (1/4 cup) melted butter |
10 grams (1/2 tbsp) fine sea salt |
Directions:
1. In the bowl of a stand mixer, combine water, yeast, flour, sugar, butter and salt. Stir by hand just until a rough dough forms.
2. With the dough hook on medium speed, knead dough 10 minutes - until smooth and elastic.
3. Cover and allow to double in size, about 2 hours.
4. Grease a loaf pan.
5. Punch the dough down and form into a loaf, fitting it into the pan.
6. Cover with a clean tea towel and allow to rise 1 hour.
7. Preheat oven to 375°F.
8. Bake 20 minutes, then lightly cover with foil and bake a further 20 minutes.
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