Malthouse Coburg Loaf

large baking tray and 2 x large mixing bowls

500g Doves Farm Organic Malthouse Flour
1 tsp Doves Farm Quick Yeast
1 tsp soft brown sugar
300ml tepid water
½ tsp salt
1 tbsp oil
oil, for tray
flour, for dusting

220°C, Fan 200°C, 425°F, Gas 7

1. Rub some oil around the inside of a baking tray or insert a baking liner.
2. Put the flour, yeast and sugar into a large bowl and blend them together.
3. Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
4. Stir in the oil.
5. Using your hands, gather everything together into a doughy mass.
6. Knead the dough in the bowl, or on a work surface, for 25 presses. Avoid adding flour if possible.
7. Cover the dough bowl with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
8. Knead the dough for another 50 presses.
9. Shape the dough into a ball and place it on the prepared baking tray.
10. Lightly dust with flour.
11. Using a very sharp knife or blade, carefully and quickly make two or three deep cuts across the top of the dough.
12. Invert the large bowl over the dough and leave it to rise in a warm place for 35 minutes.
13. Pre-heat the oven.
14. Remove the inverted bowl and bake for 35–40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
15. Leave to cool on a wire rack.