We’ve all of got a soft spot for something a little naughty, whether it’s an indulgent slice of cake, a biscuit or two or even a great big slice from a freshly baked loaf. As this week on the Great British Bake Off was bread week, we’re following suit. An introduction for many into the world of baking, bread is a messy, sticky and fun way to get the whole family baking. So what are you waiting for? Time to get the oven mitts and plenty of flour out . . .
Cottage Loaf Method
With the flour in a large bowl add the yeast to one side and the salt to the other. Add lard and ¾ of the water. Using one hand to turn the mixture around, continue to add more water until the flour is all mixed in. The dough should be soft but not soggy.
Tip the dough onto a floured surface and knead until soft and silky in texture.
Move the dough to an oiled bowl, cover with a clean tea towel and leave until it has doubled in size. This will take anything from an hour to 2-3 hours, depending on room temperature. While you’re waiting, line a tray with baking parchment.
Once the dough has risen, tip it onto a lightly floured surface and repeatedly fold inwards until all air is knocked out. The structure of the loaf needs to be rising upwards rather than outwards at this stage.
Tear off a third of the dough and set aside. Shape the remaining dough into a ball by flattening it into a rectangle, then rolling this into a thick oblong. Turn the dough so the longer edge faces away from you, flatten slightly, fold the two ends into the centre and press down. You should end up with a chunky square-like shape.
Turn this over so any join in out of sight. Palms up, place your hands near to the base of the dough and move the dough around so that you tuck the dough underneath slightly as it turns. This will create a smooth top.
Place this on the baking tray before doing the same with the smaller piece of dough. Place the smaller piece of dough on top of the larger one, flattening the top a little with the palm of your hand.
Dust both forefinger and middle finger with flour before pushing these directly through the centre of the loaves from the top all the way to the bottom, which will help join them together. Then use a knife to make 8 surface slashes in both the top and bottom sections of dough.
Place the tray inside a clean plastic bag and leave to prove for an hour whilst pre-heating the oven to 230C (210C for a fan oven). Leave a roasting tray in the bottom of the oven whilst doing so.
Remove the loaf from the bag and dust with flour. Fill the roasting tray with cold water and put the bread in the oven. Bake for 15 mins, then lower the temperature to 190C (170C for a fan oven) for 20-25 mins.
The loaf should be crusty, golden in colour and sound hollow when tapped on the bottom. If it isn’t, pop it back in the oven for another 5 mins and when it’s ready to come out, place it on a wire rack to cool.
