Tom says, ‘Many people find this bread easier to digest because of the slow fermentation process and the fact it has fewer additives. It’s the perfect bread for a bacon sandwich’
- 1 loaf
- Freeze it
- 560g strong white flour, plus extra for dusting
- 10g sea salt
- 10g sugar
- 2g fast-action dried yeast
- 20g butter
- 100ml full-fat milk
- 200ml cool water
- Mix all the ingredients together for 10 minutes in a mixer until you have a smooth, stiff dough. Cover and leave in a cool place to rest for 2 hours. Mould into a large tin, cover and leave overnight in the fridge. By the morning (or after about 8 hours), the loaf will have risen slightly. Move it to a warm spot to carry on rising, which will take between 1 and 3 hours.
- Heat the oven to 240°C/220°C fan/Gas 9. Lightly dust the dough with flour and slash the top 5 times with a sharp knife. Bake for about 35 minutes until it is golden and sounds hollow when tapped on the bottom. Turn out of the tin and cool on a wire rack.
Per slice (12 per loaf): calories 183 (9.2%), sugar 1.9g (2.1%), fat 2.3g (3.3%), saturates 1.2g (6%), salt 0.9g (15%) of your guideline daily amount
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