This is a more natural way of gathering all your ingredients together.7
No need to rely on artificial additives found in the supermarket.
This is a bread dough recipe simple to do and tastes amazing.
You can add some other ingredients into the bread dough such as fruits and nuts to get an even more amazing result.
I personally love making bread from scratch as I find it a taster and heathier option than buying from the supermarket.
Bread making is an art in itself as you must have patients to get the best results.
Alternately you can also do little bread buns by dividing your bread dough mix into small balls but if you do remember to keep them the same weight so they cook out evenly.
Ingredients
Natural Homemade Yeast
Handful/30g of oil free raisins
100ml Cold water
Bread dough
500g Strong White Bread Flour
200ml lukewarm water
60ml lukewarm milk
15g sugar
5-10g Salt
Method
First, we need to make your natural yeast. To do this have a clean loose fitting container (cannot be airtight) place your oil-free rain and water into the container and place the lid to it.
Leave this for 7 days, each day you will swirl the container and monitor your raisin for any developments (such as air bubbles appearing).
After 7 days you will drain all the liquid separating the fermented oil-free raisins, leaving the liquid into another loose-fitting container.
For the yeast starter dough, you will add an additional 100g of your bread flour into the container and mix well. Leave in a warm ventilated room until you can see air bubbles appear in your yeast starter dough.
Once there are some air bubbles appear you can finally start to make your bread dough.
So in a mixing bowl add all your dry ingredients and mix until fully incorporated. Add now your natural yeast starter dough, lukewarm milk and water and mix until forms a wet mess dough. Leave the dough to proof for 30 minutes.
Every 30 minutes stretch and fold the dough you will do this 3 times. This will get more air into the dough.
Leave in a warm ventilated room until you can see air bubbles appear in your bread dough. If the weather is warm like summertime you need to place your bread dough into the fridge overnight to develop.
Once the bread dough has proofed there should have some air bubbles develop in the dough.
Take your bread dough out of the bowl and start to shape into an oval shape. Place into another container, Let to rest for 2 hours at room temperature.
Preheat your oven at 22 and 0˚c 30 minutes with your clay/cast-iron pot.
Take your clay/cast-iron pot out of the oven carefully so you don’t burn your hands. Remove the lid of your clay/cast-iron pot place your bread dough input a bit of egg wash (egg mixed with some milk/ water) this will help it crisp up nicely remember to reput your lid back on. Bake for 25-30 minutes (depends on your oven).
Take out from the oven and remove the lid and bake for an additional 15 minutes to get that a proper golden brown finish.
Let to cool on a cooling rack. Once cooled down you can start and slice your beautiful homemade bread.
Bon Appétit!
