This is a great technique to really help you develop the quality of your bread. By leaving the bread over night to prove it gives it time to develop the flavour and the texture of bread. It’s also a great bread for people who don’t want to put in all the hard work of kneading and proving.
- 400g strong white flour
- 75g rye flour
- 15g of fresh yeast or 7g active dried yeast
- 1 tsp salt
- 370ml ice cold water
- Place both flours into a mixing bowl and blend together with the salt.
- Crumble the yeast into a well in the centre of the flour.
- Pour in three quarters of the water and begin to mix together using your hand in a claw motion.
- Roll your hand around the bowl until all the water is mixed in.
- Add more water a little at a time until you have a loose dough in your hand and the bowl is relatively clean.
- Transfer the dough onto a clean work surface and drizzle the dough with a little oil.
- Knead the bread for 2 minutes, just to bring the dough together.
- Place the dough in a very large bowl. Cover with cling film and place in the fridge or somewhere cool (not the airing cupboard). After at least 12 hours (or over night) scoop the dough out on to a lightly floured work surface and knead for 1-2 minutes, making sure you knock out all the air so you get a nice even final rise.
- Shape the bread, dust with flour and place in a proving basket or a mixing bowl lined with a heavy cloth.
- Leave the bread to prove for 1 hour to double in size.
- Pre heat the oven to 220C/425F or gas mark 7. Carefully release the loaf from the basket by turning it upside down onto a baking tray. Ensure all the weight of the dough is taken by your hand as you let the dough come out of the basket and onto the tray gently.
- Spray the loaf with a little cold water, and using a sharp knife make small cuts in the top of the bread. Bake the bread for 25-30 minutes until golden and crisp.
- If you like your bread really crispy try leaving your bread in the oven for an extra 10 minutes with the oven door open slightly, this will allow the steam to escape from the oven and develop the crust.