The weekday loaf

The weekday loaf

By
From
A Year of Practiculture
Photographer
Rohan Anderson & Kate Berry

In our kitchen we bake two types of bread: a weekday loaf and a weekend loaf, one easy and one slightly less easy. The weekday loaf, baked in a loaf tin, requires absolutely no kneading, and takes only a few minutes of effort. The weekend loaf, baked in a casserole dish, requires a little bit of kneading and shaping, and looks cooler. But essentially it’s the same ingredients in both, just a slightly different process.

Ingredients

Quantity Ingredient
125ml Secrets of sourdough
450g organic plain flour
olive oil, for greasing
poppy seeds, for sprinkling (optional)

Method

  1. Mix the starter and flour in a large bowl with 375 ml water to form a thick, sticky dough. Cover the bowl with a tea towel and leave to brew for at least 12 hours (I normally make the mixture in the morning and bake the bread at night, but you could mix at night and bake the next morning). In winter I leave the mixture in our one heated room to assist in fermentation.
  2. Preheat the oven to 240°C or 220°C fan-forced if you have it, and brush a 24 cm × 13 cm × 7 cm loaf tin with olive oil.
  3. Manoeuvre the wet mixture into the prepared tin using a spatula. Sprinkle over poppy seeds, if using, then cover with aluminium foil and set aside for 30 minutes to settle.
  4. The oven will be super-hot now, as it’s been preheated for 30 minutes. Bake the bread with the foil on for 30 minutes, then remove the foil and bake for a further 20 minutes to form a nice crust. Remove from the tin and allow to cool on a wire rack.
  5. Sit back and ponder why it’s taken you this long to try making the easiest loaf of bread ever.
Tags:
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