This is my normal non-sourdough bread. I like the overnight fridge proving as it is much better for the gluten, flavour and crumb of the bread. The is quite a wet mix so is very delicate even when proved. It tends to make a flatter loaf but I find it has a good crust, crumb and flavour.
- 350g strong bread flour
- 150g Spelt wholemeal flour
- 10g salt
- 7g sachet of dried yeast
- 365g about room temperature water
- Put the dry ingredients in a large bowl keeping the salt separate from the yeast. I put the yeast in first and the salt last and this works fine.
- Add the water.
I use a dough hook on my Kitchenaid to mix it till it’s a decent dough, this only takes about 2-3 minutes. Otherwise, mix with the fingers of one hand till it is a dough and all the dry flour has been incorporated.
- Leave it for about 30-60 minutes at room temperature until it has risen by about 50%. It may take longer depending on temperature. This is the autolyse and helps the gluten and flavour.
- Now put it in the fridge to prove for about 8-12 hours. Overnight works for me.
- Remove from the fridge and knock the dough back into the bowl.
- Leave it out for about an hour in the morning. Then shape it. Tip it onto a well-floured work surface and create the shape you want by gently handling the dough. Then place on a well-floured baking sheet or into a dusted banetton to finally rise before baking. This will take an hour if warm or probably 2-3 hours if the dough was in the fridge, depending on the room temperature.
- Preheat your oven to the maximum temperature, usually about 250C (fan). If using a baking stone put it in at the beginning so it gets really hot. (Or you can bake in a Le Creuset, using it as a Dutch Oven)
- If not using a Dutch Oven approach, boil a kettle of water and put an empty dish in the bottom of the oven. A few minutes before you put the bread in the oven fill the dish with boiling water to create a moist atmosphere in the oven.
- Score the bread with a razor or sharp knife as you prefer before baking. I often leave uncut as the bread is very soft.
- Either place the baking sheet in the hot oven or gently put the loaf from your banetton on your hot baking stone (take the stone out of the oven to do this.) Turn the oven down to about 220C (fan)
- Bake for about 30-35 minutes. I like to have a darker crust so I turn the oven back to the maximum temperature for the last 5-8 minutes depending on colour before removing the loaf to a cooling rack.