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Type of cooking:
500g multi-purpose flour
Method: Break up yeast and miw with tepid water and 100g flour.
15g brewer's yeast
1 teaspoon salt
270ml tepid water
Cover with a clean cloth and leave to rise overnight.
Sieve the rest of the flour into a large bowl, make a well in the middle. Put the risen yeast in the middle, along with the salt and tepid water, to make a smooth paste.
Knead together for 10 minutes, then cover and leave to rest for an hour.
By this time, the dough should have doubled in bulk, so you will need to bring it back down, by folding it in on itself and kneading again.
Divide dough into 3 or 4 portions and form French stick shapes.
Score the loaves, arrange on a baking sheet and leave to rest for a further 20 minutes.
Preheat oven to 450°F (240°C), then turn down to 400°F (200°C) and add an oven-proof bowl of water. Put loaves in oven and bake for around 25 minutes.
Once the bread is done, brush with water.