To make Laura’s breads, get:
- 375g traditional flour (the one you use to make cakes)
- 250ml slightly warm water
- 50ml slightly warm milk
- 1 teaspoon salt
- 12g yeast (or 1 teaspoon dry yeast in the original recipe)
There is also 1 teaspoon of honey in the original recipe but because I don’t like honey, I just got rid of it.
Start by mixing the yeast with the milk and the water.
Pour the flour and the salt onto the liquids. Quickly mix with a wooden spoon until you get all the ingredients mixed well. Incredible, my fingers were quite still clean after this part of the recipe :p The dough you got is very sticky, that’s normal!
Pour some flour on top of the dough and leave aside, covered by a wet dishcloth, from 1h to 1h30.
Preheat the oven to 240°C. As for William’s recipe, put a drip pan full of water in the bottom of the oven. That will bring some steam into the oven.
When the growth is done, put the dough on your well floured worktop (beware, it’s sticky!).
I formed 2 elongated breads with this quantity of dough.
Put them on a baking tray covered with some parchment paper. Do it with softness because the dough is very malleable and is quite expandable. Sprinkle with some flour.
Put the breads for about 35 minutes into the oven!
Let it cool down on a rack before serving. It will continue to cook inside the bread even after taking it out of the oven!
And once again I’m completely amazed by the result! I would say that in approximately 3H hours I got these 2 beautiful hot breads, as if I just bought them at the bakery :)
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