Cotswold Crunch loaf
Ive made a lot of bread on my Kamado but I think this flour and recipe is my favourite yet so I thought I would share it here. Amazing flour, texture and taste. I made a couple different loafs and this was our favourite.
Ingredients for a medium loaf
- 500g Cotswold Crunch
- 10g salt
- 40ml olive oil or 20gm softened butter
- 320ml cool water
- 7g fast action dried yeast
Method
I use my kitchenaid mixer to make the dough. Place flour salt & yeast (opposite sides of bowl) & pour in oil or butter & about 240ml water mix on low until most water incorporated & slowly add the rest
Keep mixer turning for 5 mins.You should have a nice soft & sticky dough. Leave covered in warm place for about 2 hours til doubled in size. Might take longer depending on room temperature
Once risen Knock back & knead a little til dough nice & smooth. I use a silicon proving basket, Leave to prove for an hour – lightly covered with tea towel until its doubled again
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 over to add extra crispy crust. Once cooked the loaf should sound hollow when the bottom is tapped
Tips.
I love the butter option here and also quite like a mix of 50/50 Cotswold crunch and strong white, I find this a less heavy mix.
Thank you to my amazing baking pal Sue Stoneham for 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.
