Buttermilk high-top loaf

Buttermilk high-top loaf

By
From
Best Kitchen Basics
Makes
2 loaves
Photographer
Petrina Tinslay

The culinary timeline of white Australia is relatively short. In terms of bread, it is only very recently that the general population started to enjoy the delights of other cultures. I think it was 1990 before I had focaccia for the first time. Those were heady days, when everything was new.

As a country kid of the ’70s, I would be sent to Nino’s deli down the road for fresh bread. There were three choices: tank loaf, square loaf and high-top. Same bread, different shapes. This recipe trades on that memory and, with the addition of buttermilk, perhaps improves it.

Ingredients

Quantity Ingredient
1.2 litres buttermilk
1kg bread flour
500g plain flour
15g fresh yeast
15g murray river pink salt

Method

  1. Pour the buttermilk into the bowl of a stand mixer fitted with the dough hook.
  2. Sift the flours together into a bowl. Rub the yeast into the flour then add the mixture to the buttermilk. Mix on slow speed until a rough dough forms. Add the salt and mix on medium speed for 15 minutes.
  3. Place a clean cloth over the bowl and leave in a warm spot for 1½ hours or until the dough has doubled in size. If it’s a cold day, warm the oven to 50°C ,turn it off and put the bowl inside.
  4. Turn the dough out onto a lightly floured work surface and divide it into two equal pieces. Roll each piece into a ball.
  5. You will need two 23×13×7 cm loaf tins.
  6. Shape each ball into a loaf approximately the width of your tins. Place the loaves, seam side down, into the tins. Cover with a clean cloth and leave to prove in a warm place for another 1½ hours or until the dough reaches the tops of the tins.
  7. Preheat the oven to 200°C.
  8. Bake the loaves for 15 minutes until the top is dark golden. Reduce the heat to 170°C and bake for a further 25 minutes or until the internal temperature reaches 90°C. Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

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