This is the first loaf I’ve made using the flour we got direct from FWP Matthews. Because it was super fresh flour and I wanted to make something special with it, I opted to use the baneton and make an oven baked loaf.
- 500g Organic Cotswold Crunch flour
- 20g Fresh yeast
- 47g Avocado
- 10g Salt (in 10ml water)
- 350ml Water
Everything was mixed together except the salt and then left for 30min at 27°C. The salt was added and the dough kneaded. It was then placed in the fridge for 6hrs before being shaped and placed in a baneton for about 1.5hrs. It was then turned out and baked 20min at 230°C and 20min at 200°C
The loaf that came out was a delicious crusty bread with an attractive crumb and nutty taste. I was really pleased with this and will certainly buy more in the future.