Perfect Yeasted Loaf

video password: bread [case sensitive]

Perfect Yeasted Loaf

If you don’t have a cast iron pot, bake it in a large saucepan with a lid. I’ve found baking takes longer in a regular saucepan because the thin walls don’t hold the heat as well as cast iron.

Makes 1 loaf
takes: about one hour (plus 8-14 hours to rise)
425g (15oz) bread flour, preferably unbleached
375g (13oz) water
1 teaspoon salt
1/4 teaspoon dried yeast
semolina, optional

1. Combine flour, water, salt and yeast in a bowl. Cover with cling wrap and leave for 8-14 hours.

2. Place a large cast iron pot with a lid in the oven. Preheat on the highest setting for a least 30 minutes.

3. Place a generous amount of flour on your kitchen counter. Scoop dough onto the flour. Sprinkle generously with more flour. Fold the edges from the outside in to form a round loaf.

4. Place more flour on a clean tea towel. Place loaf with the rough top side down. Cover.

5. Carefully remove the hot pan from the oven. Remove lid. Sprinkle a little semolina or flour in the base of the pan. Invert the loaf into the pan so that the rougher surface is now on top.

6. Pop the lid back on the bake for 30 minutes.

7. Remove the lid and turn the oven down to 200c (400F) bake for a further 15 minutes until the loaf is deep brown.

8. Cool on a wire rack uncovered.

Prepare Ahead?

You can par bake the loaf and freeze. Just bake loaf for 30 minutes with the lid on then cool the loaf on a rack and freeze. To reheat, preheat the oven to 200C (400F) and bake straight from the freezer on a baking tray for 20 minutes or until the loaf is deep golden brown.

Variations

potato & rosemary – chop 3 medium potatoes into chunks and roast at 200C until well browned. Cool. When you form the loaf, scatter potato and a few tablespoons rosemary leaves into the dough then fold the edges over to enclose.

olive bread – deseed a large handful of your favourite olives and work into the dough when forming your loaf. Lovely with a little thyme as well.

soy & linseed – soak 100g (3oz) dried soybeans in water overnight then sprinkle with a small handful of linseeds (flax seeds) over the dough before you form your loaf.

walnut loaf – work a couple of handfuls of walnuts into the bread when you’re forming your loaf.

raisin loaf – soak 2 generous handfuls of raisins in 1/4 cup hot water for about half an hour. Drain and work into the bread when you’re forming your loaf.

Problem Solving Guide

too wet – if the crumb is soggy after the loaf has cooled it means it is underbaked. This is a common problem if you’re just using a regular saucepan to bake your loaf. A heavier cast iron pot will radiate more heat into your loaf. If you can’t justify buying a new pot, make sure you bake the loaf for longer with the lid on. It may take an extra 15 minutes. Keep experimenting with your oven until you are happy.

loaf too flat – 5 possible causes here:
1. Inactive or sluggish yeast – buy a fresh batch of yeast OR make sure you’re letting the dough rise in a warm place.
2. Gluten not developed – next time allow to rise for longer OR make sure you’re letting the dough rise in a warm place.
3. Dough not wet enough – next time try to use less flour when forming your loaf.
4. Oven not hot enough – make sure you preheat your pot for at least 1/2 hour on the highest setting.
5. Flour protein content too low – try a different brand of flour and make sure it is designed to be used for bread making.

crust too soggy – another symptom of underbaking. Next time bake longer at the first stage. Also make sure the loaf isn’t covered when its cooling as the steam can make your crust soggy.

burned – remember to turn the oven down when you take the lid off. Or bake for less time with the lid off.

can’t find semolina? – semolina is just coarsely ground wheat that looks a little like sand. It makes a lovely rustic crust on the bottom of your bread but it isn’t essential. Fine polenta or cornmeal makes a good substitute or just use a little flour to dust the base of the pot.

Serving Suggestions

Wonderful warm from the oven with a generous layer of butter or dipped into a peppery olive oil.

Makes beautiful sandwiches. Or serve as an accompaniment to your favourite soup or stew.

Leftover Potential

Because there aren’t any additives it wont stay fresh as long as commercial bread. I just slice any leftovers and freeze until needed.

Related Links

nil.

_______________________

back to Simple Breadmaking Overview Page

perfect yeasted loaf recipe
makes 1 loaf
425g (15oz) bread flour, preferably unbleached
375g (13oz) water
1 teaspoon salt
1/4 teaspoon dried yeast
semolina, optional

1. Combine flour, water, salt and yeast in a bowl. Cover with cling wrap and leave for 8-14 hours.

2. Place a large cast iron pot with a lid in the oven. Preheat on the highest setting for at least 1/2 hour.

3. Place a generous amount of flour on your kitchen counter. Scoop dough onto the flour. Sprinkle generously with more flour. Fold the edges from the outside in to form a round loaf.

4. Place more flour on a clean tea towel. Place loaf with the rough top side down. Cover.

5. Carefully remove the hot pan from the oven. Remove lid. Sprinkle a little semolina or flour in the base of the pan. Invert the loaf into the pan so that the rougher surface is now on top.

6. Pop the lid back on and bake for 30 minutes.

7. Remove the lid and turn the oven down to 200C (400F) bake for a further 15 minutes until the loaf is deep brown.

8. Cool on a wire rack uncovered.