our daily bread in a crock weekly make and bake rustic bread

🥘 Ingredients

• • warm water
• • fast rising yeast
• • sea salt
• • white bread flour

📝 Instructions

1. 1 pour the warm water into a large mixing bowl - the water should be tepid or hand warm - not too hot , as it will kill the yeast
2. 2 add the yeast to the water and then the salt , mix well
3. 3 add all the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - no need to over knead
4. 4 leave the bread dough in the mixing bowl and cover loosely - i use a shower cap to cover my dough !
5. 5 allow to prove for 2 hours , or until doubled in size
6. 6 the dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately
7. 7 if baking a loaf of bread now , pre-heat the oven and place a baking sheet or pizza tray in there
8. 8 tear off a large ball , about the size of a small melon , and knead it for about 1 minute with floured hands and on a floured board , shape it as desired or place it in a greased and floured loaf tin
9. 9 allow to prove and rise for a further 20 to 30 minutes
10. 10 slash the surface with a sharp serrated knife if you wish , see photos
11. 11 you can add a glaze or special finish at this point
12. 12 bake at 225c / 450f for 30 minutes or until well risen , brown and the loaf sounds hollow when it is tapped on the underside
13. 13 remove the bread when baked and cool on a cooling rack
14. 14 serve warm with butter , cheese , jam , hams and cold cuts , or slice when cool for sandwiches
15. 15 also wonderful when toasted the next day
16. 16 store the excess dough in the mixing bowl , loosely covered , in the fridge or somewhere cool until needed this will keep for 2 weeks , but i find it has all gone by 7 to 10 days ! this amount of dough will make between 4 and 5 loaves of bread , depending on the shape and amount of dough you use