![]() Turn out the dough if proved in a banneton, dust the top with flour, if you like, and/or slash it with a lame/grignette or murderously sharp knife and put straight into the oven.īake a large loaf for about 45-60 minutes, turning the heat down to about 220☌.after the first 15 minutes. Heat the oven (with a baking stone or tray in place if you’re proving dough in a banneton) to about 250☌. Cover and leave for two or three hours until it’s fully risen. Again, the intermesh is full of how-to videos. Shape the dough however you like eg for an oiled tin, banneton, or free-standing on an oiled baking tray. You could do it hourly or every other hour, but doesn’t have to be that often. During this time, repeat the stretch’n’fold action every now and then. Depending on what temperature your room is (mine was about 20-21☌ when I did tests of this bread) this might be six to eight hours. Place the dough back in the bowl and cover again. You can find videos demonstrating how on t’internet. Scoop the dough out of the bowl with a wetted dough scraper, or your hand, stretch it and fold it in half, then repeat this action. There’s no need to knead – you can stop once you have a shaggy dough but there’s no dry flour left.Ĭover the bowl (eg with a carrier bag that you can reuse again and again) and leave to rest for half an hour or so. Weigh the water in a bowl and stir in the salt until dissolved, then mix in the sponge, breadcrumbs, flour and (if you've gone for the straight fdough version) yeast. Alternatively, leave out the sponge stage and make a straight dough with about 5g of fresh (or 2-3g / 1tsp instant) yeast instead - see below.Ĭut or tear the stale bread into chunks, then blitz into crumbs using a blender or food processor. Make the sponge by combining the three ingredients in a bowl, covering and leaving for about 10-12 hours (eg overnight) at room temperature, until bubbling. *Read the label and avoid those that contain any additives. IngredientsĦ0g Strong/bread, or plain, flour (white, brown or wholemeal)ģg Fresh (or 1g / ¼tsp fast acting) yeast*Ģ00g Stale / leftover bread (heel, crown, crusts, whatever)Ģ00g Strong/bread, or plain, flour (white, brown or wholemeal) Read the Real Bread Campaign's No Loaf Lost guidance on minimising bread surplus and waste. This recipe was published in April 2020 as part of the Real Bread Campaign's #LockdownLoafers initiative. As this recipe uses half the usual amount of flour, and a tiny amount of yeast, it’s handy if you’re running low. Using leftovers doesn’t solve the enormous global problem of food waste but it’s a start. ![]()
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