Makes: 1 Country Loaf Oven: 220 °C / 425 °F
Preparation Time: 4 hours Baking Time: 25 – 30 minutes
Ingredients
Fermented Batter:
| 360 | g | Cake flour (3 x 250 ml 3 cups) |
| 7 | ml | Salt (1½ tsp) |
| 5 | g | Anchor Instant Yeast (½ 10g Packet (7ml) |
| 375 | ml | Lukewarm water (1½ cups) |
Dough:
| 360 | g | Cake flour (3 x 250 ml / 3 cups) |
| 130 | g | Whole-wheat flour (1 x 250 ml / 1 cup ) |
| 7 | ml | Salt (1½ tsp) |
| 5 | g | Anchor Instant Yeast (½ 10g Packet) (7ml) |
| 430 | ml | Lukewarm water (1¾ cups) |
Method
Fermented Batter:
- Mix the cake flour and salt together. Add the Anchor Instant Yeast (5 g / ½ the packet) and mix.
- Add the lukewarm water to the flour mixture to form a soft batter. Add extra liquid, should it be necessary. Mix the batter until the ingredients are mixed together and the batter is smooth.
- Transfer the batter into a sealed container and allow to stand for 2 hours, knocking the batter down, from time to time.
Dough:
- Mix the cake flour, whole-wheat flour and salt together. Add the rest of the Anchor Instant Yeast and mix.
- Add the lukewarm water to the flour mixture to form a soft dough. Add extra liquid, should it be necessary. Mix the dough until the ingredients are just mixed together.
- Mix the batter mixture with the dough mixture until just mixed together. Do not over mix.
- Transfer the dough into a sealed container and place in the refrigerator to develop overnight. The dough can be stored in the fridge for 5 – 7 days and used as required.
- Cut a piece of dough off the risen dough, the size you require, and knock the dough down on a lightly floured surface. The dough may be sticky and flour dusted onto the dough will help for easier handling of the dough.
- Shape into a round or oval shape and place onto a floured baking tray, OR place into a 1.5-litre-bread pan.
- Cover with plastic and allow to rise in a warm place, until double in size, about 30 minutes. Cut the top with a sharp knife, and dust with flour.
- Bake in a preheated oven at 220 °C / 425 °F for 25 – 30 minutes, until golden brown and crisp.
