Cotswold Crunch loaf 30% strong white flour
Like most bakers I am constantly trying for perfection and I think I have achieved that for us using a mix of our 2 favourite flour’s
Ingredients for a medium loaf
- 500g Matthews Cotswold Crunch flour (Waitrose)
- 200g Matthews strong white flour (Waitrose)
- 2 level tsp salt
- 2 tbsp good olive oil
- 430ml water I use warm to help the yeast dissolve
- 7g fast action dried yeast
Method
I use my kitchenaid mixer to make the dough and its super easy.
Dissolve the yeast in the water. Add the flour’s, Salt and olive oil into your mixer bowl and add the yeasty water. Mix on low for 2 or 3 minutes then mix on medium for 3 minutes thats the mixing done. Cover and let rise. I normally leaver this for 90 minutes to 2 hours depending on what I am doing.
Once risen Knock back & knead a little til dough nice & smooth. I use a silicon proving basket, Leave to prove for an hour or so – lightly covered with tea towel until it’s doubled again The second rise is much more pleasing than the first.
Preheat your bbq or over to 220C and pop in the bread for about 35 – 45 minutes and golden brown. Also pop a bowl with water in the oven to add extra crispy crust. Once cooked the loaf should sound hollow when the bottom is tapped. The bottom will be a lovely darker crusty texture and the inside lighter and delicious.
Tips.
Thank you to my amazing baking pal Sue Stoneham for help and inspiration this recipe
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.
