But because I wasn't organised enough to have a sourdough starter on the go for January 1 (that was the old me, so 2010!), I used Hugh F-W's recipe for a 'cheaty yeasty sponge loaf'. This is brilliant, no-stress breadmaking - especially if you employ a mixer to do all the kneading. I do love kneading but I think I love being able to do other things while the mixer is doing all the work even more. I haven't quite got it nailed yet, but for once time is on my side.
Cheat's Sourdough (from River Cottage Everyday)
These instructions assume a working knowledge of basic breadmaking - if you can't follow them, then you can definitely find far more experienced advice elsewhere on the interweb!
500g strong bread flour (I used some Italian 00 flour lurking in the pantry)
5g dried yeast (about 1 1/2 tsp)
2tsp fine sea salt
325ml warm water
The night before you want your bread to be ready, combine 250g of the flour with the yeast and water. Beat to form a thick batter, then cover with cling film and leave overnight.
In the morning, beat in the remaining flour and salt, then knead for about 10 minutes, until smooth and silky. It will be fairly sticky and wet to start with. (I use the dough hook in my freestanding mixer so I can have a cup of tea and check my emails while the bread is doing its thing).
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for an hour or two, until doubled in size. Knock back (deflate) the dough and shape, then cover loosely and let rise until doubled in size again.
Preheat the oven to 250C. About five minutes before you want to put the loaf in the oven, put a baking tray in the oven to heat up. Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the proving basket/bowl, upside down, on to the sheet. Slash the top of the loaf a few times with a very sharp knife or pair of scissors.
Put the loaf into the hot oven and give a few squirts of water from a clean spray bottle over and around it. After 15 minutes, reduce the heat to 200C, give the oven another spray, and bake for a further 30 minutes, or until the loaf sounds hollow when you tap its base. Leave to cool completely, on a rack (or wait at least 20 minutes) before slicing.
Do you have any foodie New Year resolutions? Better still, do you have a great bread recipe for me to try?
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