RECIPE FOR THE BAKERS BREAD
500gr of strong flour
15gr of baker’s yeast or 1 packet of dry yeast
350ml of water with a pinch of salt
Pour the flour in a large mixing bowl. Make a well in the centre and put in the yeast diluted in a cup of warm water.
Pour the lukewarm water slowly in while mixing with a wooden spoon. Mix well to get a soft but not sticky ball of dough.
Knead the dough on a worktop by rolling it on itself with some tempo! Add flour if it sticks. Put the dough back into the bowl and cover with cling-film or a wet cloth. Leave to rise for one hour in a warm place, or just leave it out for the night.
Knead again for as long as you enjoy it! Let it rise for another half hour, this time snugly fitted into a greased cake tin or a lined baking tray. When it has risen nicely, you can decorate by slashing the surface with scissors or powdering with extra flour. Meanwhile, start the oven at its highest temperature.
Put to bake in a very hot oven for half hour, on the bottom shelf. It is ready when the crust is a deep golden and solid to the touch.
Yesterday evening, I made this into small balls of dough and rolled them in various seeds :linseeds, sesame or oats taste nice- Or you can stuff them with raisins or nuts for breakfast.