Crusty White Bread

It was during my very first visit to Australia when I discovered that- There's a WHOLE LOT more to Bread than just the commercialised packet breads in supermarkets. 

Artisanal Breads

I was in love, addicted, "take it away from me!!"

From that time on I never looked at bread the same way..I think the only bread I wanted was crusty bread.

So there I was, thinking "ahh how hard could it be to make"

 eh eheh..maybe not so easy... I've tried and failed countless of times but I've found a concoction that works for me.

It has a very thin layer of crust and a soft inside

But it's best when toasted the day after.

 

recipe:

3 cups warm water

1 1/2 tablespoons instant yeast

big pinch of Sugar

big pinch of Salt

6 1/2 cups All-purpose flour

Combine the Warm water, yeast and sugar.

Set aside for 10 minutes until the mixture turns frothy

If it doesn't bubble and froth, it means the yeast is dead, and you need to get new yeast.

In a large bowl, combine Sifted flour and salt.

Make a well in the middle and pour in the yeast mixture.

Use one hand to fold everything together, but don't knead it too much.

Cover it with a towel and leave to prove for 1 hour, till it's doubled in size.

Flour your hands and take out half of the dough.

Form a loaf and place it on a baking tray lined with grease-proof paper.

Repeat with remaining dough.

Cover again and prove for another 30 minutes.

Preheat the oven to 220C and place an empty oven tray on the bottom shelf

Boil a cup of water in a kettle.

Put the tray of bread on the top shelf

Pour some hot water onto the bottom shelf and Shut the oven door.

Bake for 30 minutes.

Remove from the oven and cool.