Directions: |
Directions:Step 1: In the early evening, in a large mixing bowl, roughly mix together
all the ingredients, except the rice flour, until you have a shaggy, rough
dough. Cover the bowl with a clean shower cap or your choice of cover and
leave the bowl on the counter for 1 hour.
Step 2: After an hour or so, perform the first set of pulls and folds until
the dough feels less sticky and comes together into a soft ball. You will feel
the grain in the dough working its way evenly through the mixture. Cover
the bowl again and leave it on your counter.
Step 3: Over the next few hours, do three more sets of pulls and folds on
the dough, covering the dough after each set. Perform the final set before
going to bed.
Step 4: Leave the covered bowl on the counter overnight, typically 8 to 10
hours, at 64 to 68°F (18 to 20°C).
Step 5: In the morning, the dough will have grown to double, almost triple
in size. The dough loved the added grain, and you’ll see that in the growth.
Gently but firmly perform a final set of pulls and folds on the dough to pull
it into a ball. The dough will be bouncy and full of satisfying resistance.
Place the dough, smooth side down, in the banneton, adding extra rice
flour down the sides and across the surface, cover with the same shower cap
and place in the fridge for at least 3 hours, up to a maximum of 24 hours.
Step 6: When you are ready to bake, decide whether you would like to bake
in a preheated oven or from a cold start. If preheating, set the oven to
425°F (220°C) convection or 450°F (230°C) conventional.
(continued)
Remove the cover from the banneton, then place the paper over the top
of the banneton and the pan upside down over the top of them both.
With one hand under the banneton and one on the pan, turn it all over
together to turn the dough out of the banneton and into the pan.
With one hand, lift a handful of dough from the middle of the dome of
dough, pull it up and twist it into a knot.
If you preheated the oven, put the lid on the pan and bake for 50 minutes.
If using a cold start, place the covered pan of dough in the oven, set the
temperature as above and set a timer for 55 minutes.
After the baking time for either option, remove the covered pan from the
oven. Open the lid to check the loaf. Baking in a lidded pan produces a
golden loaf. When you take the lid off, if you feel that your loaf is looking
pale, place it back in the hot oven, in its pan, minus the lid, for 5 to 10
minutes to brown the loaf to the colour of your choice.
Step 7: Once baked, carefully remove the loaf from the pan, saving the
parchment paper for next time, and allow the baked loaf to cool on a wire
rack for at least an hour before slicing.
Top Tip:
There is no need to score this loaf unless you would like to; allow it to bake
and crack naturally if it chooses to. |
This recipe for Topknot Master Loaf with Grains is from