No.21 York Bread recipe

INGREDIENTS
• 500 g Harvester bread flour * Try to get fresh flour from your local bakery
• 300 ml Tepid water – should feel warmer than your finger, almost hot
• 3 teaspoons Dried yeast – I use Allisons tinned dried yeast
• 2 teaspoons Brown sugar – I use Demerera
• 1 teaspoon Coarse Sea Salt
• 1 Pinch Flour, for dusting

METHOD
• In a jug mix the water, salt, sugar & yeast. Agitate vigorously & set aside for 10 minutes or till you get a good head of foam on top.
• In a mixing bowl (saves messing up your work surfaces) bring together the flour & liquid mix till all ingredients start to form an elasticated mix.
• Knead well in the bowl for approximately 10 minutes or until you get a nice smooth dough.
• Dust with flour & place in your oven at 70 degrees for 30 minutes
• Remove & knead again for approximately 5 minutes – again looking for a smooth dough
• Shape the dough into your desired shape – you can add flavours/ingredients here if you wish. I dust with some flour to give a more rustic look.
• Pop back into your oven at 70 degrees for a further 30 minutes
• After the 2nd proof place into your oven at 180 degrees for a further 30 minutes.
• Allow to cool on a cooling rack for 5 minutes……
• Tuck in !

For a white/farmhouse loaf – substitute with strong white flour or “00” grade flour, again fresh flour is important & add a teaspoon of olive oil to the liquid blend.