Coburg Loaf

Ingredients

  • 500g Doves Farm Organic Malthouse Flour
  • 1 tsp Doves Farm Quick Yeast
  • 1 tsp sugar
  • ½ tsp salt
  • 325ml tepid water
  • 1 tbsp oil

Method

  1. Line a baking tray with parchment.
  2. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  4. Using your hands, gather everything together into a doughy mass.
  5. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
  6. Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Knead the dough for another 50 presses.
  8. Roll the dough into a ball and place it on the prepared oven tray.
  9. Cut a deep cross into the top of the loaf. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 25 minutes.
  10. Pre-heat the oven.
  11. Remove the cling film and bake for 35–40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  12. Leave to cool on a wire rack.