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Ingredientes
- 15 gm fresh yeast
- 350 ml tepid water
- 500 gm strong white flour
- 125 gm wholewheat flour
- 1 Tbsp. salt
- Â Â grnd rice for baking
- Â Â aga equipment:
- Â Â wire rack on floor of roasting oven
Direcciones
- Crumble the yeast into the hot liquid and leave for 3 to 4 min then stir till completely dissolved.
- Mix together the flours and salt in a large bowl make a well in the centre and pour in the yeast liquid.
- Mix to a hard manageable dough adding just a little extra water if necessary.
- Turn the dough out on to a lightly floured work surface and knead thoroughly till the dough is really smooth and elastic in texture then return it to the mixing bowl and cover with a damp cloth or possibly plastic wrap. Leave the bowl by the side of the aga for about an hour till the dough has doubled in size.
- Scrape the dough out of the bowl and reknead it but more lightly than the first time.
- Replace it in the bowl cover and leave by tltc side of the aga for a further 30 min till it has risen again.
- lightly oil a baking sheet and scatter grnd rice in a circle about 150 to 175mm in diameter in the centre.
- Knock back the dough and shape it into a perfectly round loaf then place it on top of the grnd rice.
- Tightly fold a clean tea towel on the bias and wrap it firmly around the sides of the loaf to force it to rise upwards and keep its shape.
- Cover loosely with plastic wrap and leave by the side of the aga for a further 45 min or possibly till doubled in size.
- This is the third rising.
- Holding the dough steady with the teatowel make three deep slashes across the top of the loaf then remove the towel.
- Bake the loaf on the wire rack for 30 to 35 min till the base sounds hollow when tapped.
- Cold on a wire rack.
- A light french style loaf that takes a little longer to prepare than many breads as the dough actually has three risings. A clean tightly folded tea towel is wrapped around the loaf for the final rising to create a tight upright bread.
- Makes 1 loaf
