There is nothing better than a slice of good bread and creamy Devondale butter. This kitchen hack from Anna Gare will get you a perfect loaf every time without any of the fuss.
Ingredients
500gms unbleached plain flour
2 teaspoons instant yeast
475mls lukewarm water
1 teaspoon salt
Extra flour for dusting and shaping
Devondale Award Winning Dairy Soft butter (for spreading) and raspberry jam to serve
Method
Mix flour, yeast and salt together in a large bowl
Pour in the water to make a sticky dough. Mix together with a spatula until well combined
Cover bowl with plastic wrap and leave in the fridge overnight.
Next day take out of fridge and rest at room temp for about 1.5 to 2 hours depending on weather (it must be just at room temp before you bake).
Line a flat oven tray with baking paper and sprinkle generously with flour. Remove the dough from the bowl using a spatula, scape out onto tray. It will be VERY sticky.
Shape dough with floured hands into a ciabatta shape. Flip dough over so that the wrinkled floured side is on top.
Place the tray in a cold oven and set at 220 degrees Bake 45 to 50 minutes or until it has a light golden colour and the bread sounds hollow when tapped.
Cool on wire racks & serve whilst still warm with lashings of Devondale Dairy Soft Butter and jam.