Shopping list
200 ml warm water
1 teaspoon caster sugar
5g fast action dried yeast
225g strong white flour + extra to dust
100g wholemeal flour
1 teaspoon sea salt
1 teaspoon olive oil
Today our starter-dough is ready so we bake the Spanish bread. Nothing tastes better than a fresh homebaked bread!
How to make a Spanish bread
Pour the water in a jug and dissolve the sugar in it.
Place the yeast in a bowl and stir in the water.*
Weigh both flours, add the salt and stir to combine.
Pour yeast water, yeast starter and olive oil into the well.
*Put the bowl with yeast/sugar/water in a warm place and leave it for 10 minutes or until a light foam appears.
Stir everything together until it changes into a lumpy dough.
Tip it onto a flour sprinkled bakingmat, knead for 10 minutes.
Push the dough away and fold it back, knead long and hard.
Grease a large bowl with some oil.
The dough in the bowl, cover it with cling film
Let the dough prove in a warm place.
1 hour or until doubled in volume.
Tip the dough on flour dusted waxed paper.
Stretch in width until it is 30 cm long.
Fold in half and repeat it 2 times.
Preheat the oven to 240°C
Form an oval bread, slash it a few times.
Leave the bread to prove another 45-60 minutes.
Bake it in 20-25 minutes golden brown and crusty.
Allow the bread to cool on a wire rack.
Delicious!