Baking with Kim-Joy by Kim-Joy

Author:Kim-Joy
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-05-26T16:00:00+00:00

“Similar to the beauty of a rustic loaf, you don’t knead to be perfect to prove yourself.”

1 / Place the flour and caraway seeds in a bowl. Add the yeast to one side of the bowl, and the salt to the other, and use a spoon to mix together roughly.

2 / Pour in the water, then use a wooden spoon to mix into a rough ball and ensure there is no dry flour remaining. Cover with oiled plastic wrap and leave for about 8–10 hours, or overnight.

3 / In the morning, flour a banneton/proving basket or line a bowl with a well-floured linen cloth. Knock back the dough and shape into a round with a smooth surface and any seams/creases underneath. Place, seam-side up, into the prepared banneton or bowl for its second rise. If you can’t shape your dough to be smooth, then don’t worry about it! Your bread won’t need scoring and will have a lovely rustic and crackled crust instead. Leave to prove at room temperature for 1–2 hours until almost doubled in size.

4 / Meanwhile, preheat the oven to its maximum temperature. It’s also important to preheat the Dutch oven for a good 45 minutes or so, but if you aren’t using one, you can preheat a baking sheet instead.

5 / When the bread has finished its second rise, remove the Dutch oven, if using, from the oven and take off the lid (it will be extremely hot, so make sure you use really good oven gloves!). Carefully tip the bread into the hot Dutch oven. If you shaped your dough with a smooth surface, ideally you want to score it with a very sharp blade at this point. If your surface is rough, leave it as it is! Cover the Dutch oven with the lid and carefully place in the oven. If you are not using a Dutch oven, then tip your risen dough onto a flat tray or piece of stiff card lined with baking paper, then slide the bread (along with the paper) onto the hot baking sheet in the oven.

6 / Bake for 15 minutes, then uncover the Dutch oven at this point, if using, as this allows the crust to colour, turn the oven down to 220°C [425°F/Gas mark 7] and bake for a further 25 minutes. Bake for 40 minutes in total. Then carefully turn the bread onto a rack and leave to cool before eating!

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