Cooking Instructions
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Step 1
Mix
Malt Extract (15 mL)
,
Fresh Yeast (5 g)
,
High Gluten Flour (230 g)
,
Fine White Flour (200 g)
,
Salt (20 g)
,
Beer (100 mL)
, and
Water (250 mL)
together to form a thick dough. This takes about 2 minutes as the dough is moister than traditional bread dough.
Step 2
Cover the bowl with cling film and weigh down with a plate. Allow to proof overnight at about 18 °C.
Step 3
The next day, take the dough out of the bowl. Using a little flour, flatten and fold the dough several times. Leave to rest under a dry, floured tea towel for 15 minutes.
Step 4
Shape the dough into a ball, wrap the dough loosely in a tea towel and allow to proof for another 2 hours.
Step 5
Place the empty cast iron pot on the wire shelf in the cold cooking space and preheat the pot and the appliance.
Step 6
Hot air 230°C for 20 Mins
Step 8
With the aid of the tea towel, place the dough in the hot pot and put the lid on. Bake.
Step 9
Hot air 230°C for 30 Mins
Step 10
Remove the lid and continue to bake.
Step 12
Hot air 210°C for 20 Mins
Step 13
After baking, immediately turn the bread out of the tin to cool.
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