My love for baking my own bread started quite recent with the discovery of no knead bread. As with most things, I don’t stick blindly to the recipe or technique as I like to experiment. Sometimes it fails and other times it is a success. This latest attempt was a great one and it turned out moist and tasty.
Normally I stick to making simple whole grain bread for our everyday meals, but when there are some more special events and we have tapas meals or similar, I tend to make some bread that are more flavorful. This time, I made one with herb mixes.
400 grams all purpose flour
100 grams strong whole grain flour, finely ground
2 grams dry yeast
10 grams salt
2 tsp herb mix
400 ml luke warm water
Put all the ingredients in a baking bowl and mix well with your hand. The ingredients just needs to be well mixed. This is a fairly wet dough, so it is not the easiest to work with, but it only needs a little bit of work.
Leave it to prove over night. Turn it onto a lightly floured baking surface and stretch and fold into the preferred shape. Don’t work it more than 8-10 times. Compared to your normal bread that you are supposed to knead well, this type should be worked almost as little as possible.
Once you have folded it into the shape you would like, leave it to prove for another 2 – 3 hours. For the second proving, I often use proving baskets to get a nice shape and pattern to the bread. If you want to use one, make sure to flour the surface well.
Turn the oven to 230 degrees Celsius shortly before you are ready to bake the bread.
Once the bread has proven well for the second time, gently tip it onto a baking tray.
Sprinkle a little bit of water or oil gently onto the top of the bread. Sprinkle a little bit of flaky sea salt on top.
Cook the bread for 30 minutes until nice and golden. It should give a hollow sound when tapping it.
Enjoy with nice cold cuts or as a side to a tapas spread.