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Bake a Spanish bread ll

day ll: now we'll bake
Baking Bread and Spanish
Spaans brood ll side

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

Spaans brood ll home

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

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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.

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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.

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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.

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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

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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!