Sunday, 1 January 2012
1) Mix together to form the dough
2) No knead method means folding every 20 minutes x 4
3) Check gluten window by lightly stretching the dough until you can see through but it does not break easily.
4) Leave to ferment for 1 hour
5) Shape & mould into a round. Use your elbow to press down the centre of the round to make a ring shape. Place your little glass jar inside to hold the shape.
6) Prove for 1-2hrs or until doubled in size
7) Bake for at least 45 mins at 210 (fruit breads don't need such a high heat)
This loaf will keep all week and is excellent toasted.