I got a lot of positive feedback to my idea of making a small virtual bread baking course. I’m very happy about it and will start to post more beginner recipes on the blog in the next weeks. And if you have questions, ideas or wishes: Please tell me! I will do my best to include it.
The bread we will bake today is a simple one, and similar to the recipe last week it is a “no kneading” bread. The dough rises overnight in the fridge and we can concentrate on forming the loaf. For a plus on flavour I added some rolled oates.
The bread is baked seam side up. The seam is created when forming the bread and is the weak point where the crust can expand during the oven spring (the rising of the bread in the oven). This is important because it ensures that the bread can rise to its maximum and helps to create a bread with a good volume, good crumb and good look, too.
yields one bread of 800g
- 500g flour Type 1050
- 50g rolled oats
- 355g Water
- 15g Oil
- 10g Salt
- 10g fresh yeast
The night before baking roast the oats until golden. Let cool, then add it to the other ingredients and mix to a homogenous dough. The dough should be soft but not sticky. Place the dough in an oiled container and let rise in the fridge for about 12– 16 hours.
The next morning place the dough on a lightly floured counter. Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. The seam should be clearly visible (in the picture below in the lower row, middle picture). Place it seam side down in a proofing basket or in a bowl lined with a well floured kitchen towel.
Proof for 1.5 hours.
In the meantime heat the oven together with a baking tray and a metal vessel for creating steam to 250°C.
Transfer the bread direktly on the hot baking tray. Throw a handful of ice cubes into the hot metal vessel of the oven and bake for 10 min on 250°C. Then turn the temperature on 200°C and bake for another 30 min. 10 min before the end of baking, open the door shortly to release the steam.