Ingredients
400g baker’s flour
280ml tepid water
1 1/4 tsp sea-salt flakes
4g instant dried yeast (just over half a sachet)
Butter, jam and sliced stonefruit, to serve
Method
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Put flour, water, salt and yeast in a bowl. Beat well with a wooden spoon until no dry flour remains (add extra 1/4 cup water if needed). Cover, set aside for 1 hour, then refrigerate overnight.
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Put bowl of dough in a tray of warm water for 1 hour. Preheat oven to 200°C fan-forced (220°C conventional). Put Dutch oven in oven to preheat for 30 minutes.
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Turn dough out onto a floured bench. Use a spatula to drag edges to centre several times to make a ball. Invert on a baking paper square. Make a few slashes in top. Place dough in hot Dutch oven, fit lid, bake for 15 minutes. Remove lid and bake for 30 minutes more. Set aside for 30 minutes. Slice and serve with butter, jam and fruit.
Cook's tip
If you prefer a chewier loaf with a more farmhouse crust, reverse the cooking order and bake for 30 minutes covered, then 15 minutes uncovered.
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