300g strong white flour
100g Kentish cobbler or seeded malt flour
300ml tepid water
1 sachet 7g fast action yeast
2tsp salt
2tbsp olive oil
Dissolve the yeast in the tepid water then add to a bowl with the flours oil and salt. Bring together then tip onto a floured surface and knead for around 10 mins or so before popping back in the bowl covering with clingfilm and allowing to double in size ( 2 hrs or so)
Lightly flour the Insude of your Banneton basket and tip the dough onto a floured surface, shape and place in the basket and cover with a damp cloth. Allow to rise again so it just peeps over the top of the basket. Heat your oven to 230-240c place a heavy baking tray in to heat then flour the tray or use a piece of bake o glide to line it - place the loaf on the tray sprinkle with poppy seeds and a little more flour and bake 30mi s til risen and sounds hollow when tapped.
1tbsp poppy seeds
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