I might be the only person in Christendom, nay beyond, who hasn't heard of this bread.
The fella in the vid claims it as his own, but it has been around for yonks, I think. Anyway, Hickybank at the BBC messageboards brought it to my attention last week, so I thought I'd give it a punt
but in the back of my mind, thinking it to be a right dud!
3 metric cups strong white flour
1/4 teasp dried Allinsons yeast
3/4 teasp salt
1 5/8 cup room temperature water
I'll have to check my conversions, as my mind wondered whilst pressing the digi-scales, but that's:
strong white flour (515g), 1/4 teasp yeast, 3/4 teasp salt. cups water (340g)
That's not much yeast is it.
bring it all together quickly with your hands
rest, covered, overnight - 15 hours here
on a clean, oiled surface, fold your stretchy, stringy dough
shape into a boule & rest seam-side uppermost, in a heavily floured t-cloth and bowl
for one hour
turn out onto baking parchment, seam-side down
lift into a suitable baking cocotte
& bake at 220 for 25 minutes (amended baking instructions here to bake as per Dan Lepard's bread in a pot - I'm sure the original method would burn bread)
turn the temperature down to 180, and bake with the lid off for 15 minutes further
& rest on the oven bars directly whilst the oven cools for 5 - 10 minutes
Not a bad loaf, not bad at all.
It really is very good, but you don't have any control over the end shape really
I give it 9/10 as the salt is way too high at 1.5 teaspoons. I've amended the recipe
Next time I'll make it with leaven!
that next time is with leaven.
I subbed 100g of white leaven for the 1/4 teasp yeast.
The result the following morning was very slack. Maybe I used too much.
Nevertheless, with a bit of man handling - I've shaped it into a boule to rest, scooped it into the pot & baked it:
It's certainly a "better" bread for the leaven