Homemade Water Bread
INGREDIENTS
- 1.5 kg Wheat flour with leavening
- 16 g Dry baker's yeast (e.g., Fermipan)
- 25 g Salt
- Warm water, to taste
INSTRUCTIONS
- 1 Place the flour in a large bowl and make a well in the centre.
- 2 Dissolve the salt in a little warm water and pour it into the centre of the flour.
- 3 Add the baker's yeast and begin to knead, gradually incorporating the flour.
- 4 Add warm water gradually, continuing to knead until you obtain a smooth, elastic and slightly moist dough that pulls away from the sides of the bowl. Avoid adding too much water at once.
- 5 Cover the bowl with a clean cloth and a blanket and let it rise in a sheltered place for about 3 hours, or until the dough has increased considerably in size.
- 6 Divide the dough into 4 similar portions and shape the loaves, folding the ends towards the centre and giving them a rounded shape. Avoid over-working the dough at this stage.
- 7 Pre-heat the oven to 200 °C. If using a cast-iron pot with a lid, ensure all components are oven-safe and follow the manufacturer’s instructions.
- 8 Place each loaf in a suitable oven-proof cast-iron pot, using baking paper if necessary. If the pot is pre-heated, handle it very carefully.
- 9 Bake with the lid on for about 25 minutes to retain steam and aid the loaf’s rise.
- 10 Remove the lid and continue baking for a further 15–20 minutes, until the crust is golden and crunchy. Adjust the time if the loaves are larger or your oven varies.
- 11 Remove from the oven and let cool on a rack before slicing.
